02/04/2017 Saturday Kitchen Best Bites


02/04/2017

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Good morning. We've got a fantastic menu lined up for you,

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packed full of tasty treats, so sit back and enjoy as we dish up

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another portion of Saturday Kitchen Best Bites.

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Welcome to the show. Now, don't go anywhere,

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as we have fantastic chefs cooking up some amazing food

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and a handful of great celebrity guests who are eager to eat.

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Coming up on today's show...

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James Martin serves up a perfectly poached egg,

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sweet asparagus and a rich hollandaise

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for actor Blake Harrison.

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Rachel Allen shows us a great use for a whole chicken -

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she makes a casserole using the chicken meat and serves with

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a tasty pilaf and green salad.

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The fantastic Florence Knight is here with not one but two dishes -

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she cooks up deep-fried mussels with kumquat and rosemary

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and white sprouting broccoli, anchovies and burnt-butter bread.

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And believe me, if you're a fan of butter, you're going to love it.

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Battling it out for Omelette Challenge glory this week are

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the sensational Silvena Rowe and the ever jovial James Tanner, and as you

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can imagine, Silvena is once again her usual quiet self throughout(!)

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Then it's over to Galton Blackiston,

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who is serving up a double loin of lamb -

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the loin is roasted in the oven and then served with slow-braised

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shallots and a herb puree that is packed full of flavour.

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And finally, actress Joanne Froggatt faces her food heaven or food hell.

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Did she get her food heaven, chocolate mousse in

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a tuile box, served with fresh raspberries and vanilla cream,

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or her food hell, green coriander monkfish with coriander poppadom?

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And you can find out what she got at the end of the show.

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But first, it's over to one of the most respected chefs

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in the industry, Marcus Wareing,

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and he's cooking up a soup that befits his Michelin Star status.

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-Mr Marcus Wareing, good to have you on board.

-Good morning, James.

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So, what are we cooking, then, Chef?

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First of all, have you got your running shoes on today?

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-Yeah, thanks very much!

-After that one I just saw there...

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That was quick!

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Field mushroom soup, sauteed red mullet -

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field mushrooms, shallots, lemon,

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a little bit of sauteed wild mushrooms.

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So, a lovely little field mushroom soup. So, what am I doing?

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-I take it I'm chopping stuff?

-Just cut...

-The garlic and the shallots?

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Yeah. I'm just going to take some of these mushrooms,

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these are just your normal mushrooms that we find in the supermarkets.

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-Now, these are the field mushrooms that we've got there?

-Yup.

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Now, you don't wash those, just use them?

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No, no, straight in, as they are.

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Now, you actually like them as they get slightly older, don't you?

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I do, yeah, I think they've got a much stronger flavour

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as they get older.

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They lose a bit of their water,

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and I think just the flavour concentrates much, much better.

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So, what's life like after having two stars?

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Because he's already, you know, had them.

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-He's been there, done that one.

-Had them, well, he's retired now!

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Yeah, the old boy over there!

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-But what's life like?

-Life is busy, incredibly busy. It's great, it's...

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Yeah, a little bit of butter into there. Shallots.

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-OK.

-I'm going to put our mushrooms straight in there.

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But what's the goal, to try and get three, is it?

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Yeah, the goal is, I'm thinking once you've got the second one,

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it's always nice to take it to the next level, and I think that's just

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a time thing, and as time goes on, you know, we'll achieve that goal.

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-There you go, confidence for you!

-Hopefully, hopefully!

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So, we've got the shallots and the garlic going on in there.

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What we are going to do is sweat that down, cook it down,

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then once that's just broken down slightly,

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just going to put in a little bit of chicken stock.

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Now, I'm using chicken stock because I just think

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the chicken stock gives a little bit of earthiness and

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a really nice sort of flavour, but if you're not going to serve it

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with fish, or if you're maybe a vegetarian,

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-just use a nice veg stock or even a fish stock if you want.

-Yeah.

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But really, chicken stock's the one?

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I suppose it's as strong as fish stock, really.

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I think it also helps to complement, you know,

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the flavour of the mushrooms, and it just helps bring it out.

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So, basically, I've got another one here,

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which has been beautifully simmering, and the stock is there,

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and I'm just going to drop in some cream, like so.

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Like that.

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So, how long would we cook that for, really?

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Well, it sweats very quickly, so it's sweating for about three,

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four, five minutes, then the stock goes in, ten minutes maximum,

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not very long at all.

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I mean, it's important not to overcook soup as well.

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People just think it's just an accumulation of all

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the ingredients and just throw it in, but...

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It is, but it's how you put them together,

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to bring out the maximum flavour of the ingredients.

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That's the most important thing, bringing out the flavour.

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So, tell us a bit about red mullet, because I love this fish.

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-One of your favourite fishes, I believe.

-It is.

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Red mullet's great, it's one of these fishes that you can

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find in supermarkets now,

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your fishmonger can do all the filleting bit for you,

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but it's one of the first things I learnt

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in a professional kitchen, how to fillet a fish.

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I think it's a great, great thing to do, it's nice.

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-But this is quite a small one.

-It is.

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-You can get medium-sized ones.

-Yeah, you can get them a bit bigger.

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So, we are going to serve two fillets.

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-Just take those off there.

-All the butter went on him over there!

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It's him!

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-On a small lamb!

-There you go.

-OK.

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So, I'm just making a little bit of...

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This is just creme fraiche, shallots and chopped herbs going in.

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That's it, yeah. Season it as well,

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-a little bit of salt and pepper.

-Right.

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-I'll take off...

-But you could still use the bones and stuff?

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Yeah, you can use them in the fish stock,

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you can put them in the freezer and use them another time -

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if you're going to make the soup with a fish stock,

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then use those bones, they'll be perfect.

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Now, we have to make sure it's scaled as well,

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that's really important, isn't it?

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Yeah, I just need a little bowl of water,

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-I'm just going to pin bone these.

-I'll get you a... There you go.

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-Just get you a little...

-Cold water.

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-Don't disappear with that. Cold water.

-Cold water.

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One second. Keep talking!

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Come on, Marcus, push him, push him!

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-Basically...

-There's a limit!

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LAUGHTER

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OK, so, we're just going to take out the pin bones.

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The reason why I want the cold water, James, is just basically...

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-You've got cold water, Chef, there you go.

-Thank you.

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You just want to wash your hands!

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A little bit of cold water, and as you're pin boning them,

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just dipping your fingers into the water and taking out the bones.

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Just takes the bones off the end of the, um, this little utensil.

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Now, it does take time, but it is quite important to do that,

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-isn't it?

-Very, very important.

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OK, so, they're out of there.

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OK, so, we'll put that to one side, get rid of those.

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-You're chopping up the wild mushrooms.

-Yeah.

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So, I'm going to cook the mushrooms and the red mullet,

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and if you could just put that into the blender for me,

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-that would be great.

-There's the blender, I can do that.

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OK, just going to put a little olive oil in both pans.

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-There you go.

-OK. The butter into...

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-So, this has just been cooking for about five, six minutes?

-Yeah.

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OK, mushrooms into the pan, a little selection of mushrooms,

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we've got some pier blue, some chanterelle,

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a little bit of cep, shiitake, OK?

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Salt and pepper, just very, very lightly.

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Do you put butter as well as olive oil in?

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Yes, with the mushrooms, I do.

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I'm just going to season the skin of the fish.

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Always make sure, when you're putting a fish like this into

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a pan, that you just dry it off, otherwise it's going to stick,

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a nonstick pan is very important, all right? OK, olive oil.

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Skin side down first.

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Like so. Thank you.

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-There is a sink over there when you want to wash your hands.

-Yup.

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OK, if it tenses up, just hold the skin down.

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-Yup.

-Just push it down and it will start to relax.

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-Do you want me to do that, while you wash your hands?

-Yup.

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You're making sure I've washed my hands!

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Yeah, don't worry, I'll take over, you know... Right, there you go.

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Right, OK.

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Very good.

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Now, I've just blended this, you want it quite loose, don't you?

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Yes, please. That's it.

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Fine, that's enough.

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Just keep mixing the mushrooms around.

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So, Martin, are you a big fan of mushrooms?

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Yeah, field mushrooms are great, because they grow in abundance,

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and I don't think we use them enough, really.

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Everybody goes looking for the wild stuff, but, you know,

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field mushrooms are cracking, great flavour.

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I think they get fantastic flavour as they get older as well.

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-Yeah.

-They really do.

-There you go, Chef.

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OK. If you could just put a few herbs into those mushrooms, James.

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-Do you want some butter in there as well?

-Yup. Into there.

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-If you just want to put some butter into that.

-How many pieces?

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About two. That'd be great. One more.

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So, tell us a little bit about your book, that was out just last week.

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Yeah, that's right, my first book, which is great,

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How To Cook The Perfect...

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And basically, I've taken 80 of my favourite recipes

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and broken them down and made them user-friendly,

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almost teaching the home cook how to cook things, but just to take it

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to the next stage and just make it a little bit easier...

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So, what kind of dishes have you got in there?

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Well, we're doing soups, great desserts, some fantastic roasts,

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there's no recipes that you wouldn't recognise.

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Scones, chocolate cake, brownies, really, really nice things.

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But I've put the tips in that you need to know to get

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that real success out of it,

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because so many people stumble on so many problems with cooking at

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home, and there's a lot of questions that they ask themselves...

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Is that like putting tomato ketchup in stuff?

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LAUGHTER

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He had to get it in, didn't he? He wouldn't let it lie!

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So, basically, I've cooked the fish three quarters of the time

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on the skin, flipped it over, mushrooms are ready,

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and I want to just turn off the heat and the fish will carry on cooking.

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-Residual heat will cook it all the way through.

-Yeah.

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So, just want to check...

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check the seasoning of the soup.

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-A little bit more stock.

-Separate spoon - remember who's watching!

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Yes, yes, yes. OK.

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-There you go.

-Seasoning's good. OK.

-There you go, Chef.

-All righty.

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Put that down there...

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OK, so, going to put the mushrooms in the centre of the plate.

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Now, this is a rustic dish, James, you know, it's not...

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Can you just do me a bit of chopped chives, please? That would be great.

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-Chopped chives?

-Chopped chives. Have you got some more?

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I've chopped them all.

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-All right, some...some...

-Chopped...

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-Some chopped...

-Some chopped chervil! There you go.

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-There you go.

-OK.

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Is that what you do if you've not got the herb that you want?

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You'll just make do with something else? Is that right?

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-Yeah, take it from the garden.

-OK.

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-OK, James, mushrooms in the centre.

-I've got a little bit.

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There we go.

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Again, this is a soup, you don't need to put the cream in either

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if you don't want to have cream.

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If you want it to be vegetarian, vegetable stock is perfect.

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The soup looks beautiful. What an amazing colour.

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Great colour.

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Yup, all the way round.

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Fish on top.

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I'll leave you to spoon that on.

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It looks... I mean, the colour of that, delicious.

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Hot water...

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A little bit of hot water, put your spoon in...

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It just looks like a little picture!

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So, Marcus, remind us what this dish is again?

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Field mushroom soup with sauteed wild mushrooms, creme fraiche...

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-and olive oil.

-By a two-star Michelin chef. Genius!

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Wow, you could almost take a picture of that,

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it just looks spectacular.

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-Look at that.

-Wow.

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I'm amazed at how quickly you can do all of that.

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-Have a seat.

-Beautiful, isn't it?

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-Go on, dive in.

-Right, OK.

-Tell me what you think.

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It just looks...

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-It looks incredible.

-So simple.

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This time, I'll make sure I get a bit of everything,

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because it doesn't come back, does it?

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-It doesn't come back.

-Get a big spoonful!

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-I've got to try this.

-Mmm!

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-It's good?

-Mmm!

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What other fish could you use, like that?

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For me, I think a great alternative is scallops.

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-Because of the sweetness and the...

-Perfect.

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-..the earthiness of the mushroom.

-This is such an earthy dish.

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If you didn't get red mullet, you could use any kind of fish?

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Yeah, you could use anything you like -

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some salmon, even some smoked salmon would be great.

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Smoked salmon with the soup would be lovely.

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Mmm, that tastes nice.

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Great dish for yesterday, for Good Friday.

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And, Martin, it's going no further, so you're getting none!

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Great dish, but Martin Blunos's shirt was so loud,

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I could hardly hear Marcus!

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Coming up, James serves up a perfectly poached egg

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with asparagus and hollandaise for Blake Harrison,

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but first it's over to Rick Stein, who's in Cumbria,

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taking a look at a herd of animals that are far from boar-ing.

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I'll get my coat.

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I went up to the Lake District, because I was very impressed

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by a man I met at London's Borough Market, Peter Gott.

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He brings all his produce down from here and believes in rearing

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his pork and wild boar on a scale which some people would

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regard as too old-fashioned for modern farming.

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It might seem odd to be enthusiastic about Peter's pigs when at the time

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there was so much distress around here from foot-and-mouth disease.

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It's hard to understand why upland areas of great beauty,

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like the Lake District, Northumberland, Dartmoor

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and Exmoor, all suffered so terribly during the crisis.

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But I'm pleased to say Peter Gott's herd of wild boar were lucky.

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He has two types here, the friendly French-German crosses -

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if you can call any wild boar friendly -

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and lurking in the pines with their glinty eyes no doubt fixed on us

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are the Russian variety, who want no truck with a television crew!

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Hey, stop it!

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He's a big boar. Come on, Aubrey!

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Are you falling out?

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When they fight, they get the necks and they score each other here.

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This is the armour of protection, to stop each other being gashed.

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And they literally lock necks together, and that's the massive...

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Give up! That's...

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He doesn't like being interfered with any of his breakfast.

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That's the massive shoulder pads, and that is like an armour plating.

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And that's how they fight.

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And if I let the other Russian out, they'd fight to the death.

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-To the death?

-Absolutely.

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You respect that they are a powerful animal,

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but I'm a supplier of food and they also respect me,

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so within reason, it's a two-way thing.

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It's my duty to do my best with these animals.

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I don't want to double the size of my herd,

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so when I manufacture food out of them,

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I want to make sure that I'm getting top price, as much as possible,

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for the best-quality product.

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The animals have the best life and I turn it into the best-quality

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product, and so, I keep less animals, as it were,

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you know, I mean, 70 to 80, that's my maximum,

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with about 12 sows here, I don't want an intensified operation.

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That sounds like work to me!

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Well, this is some of Peter Gott's wild boar, and as you can see,

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it's much darker meat than ordinary pork,

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and suits this Chinese stew I'm going to do very well,

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because it's highly aromatic,

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flavoured with star anise and dried tangerine peel, of all things!

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And the idea for this stew comes from Kenneth Lo,

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who I think was the first to really popularise Chinese cooking

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in this country.

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One of the things he said, which I find really interesting,

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and actually something I've picked up on,

0:14:200:14:23

is that a lot of Western stews would be immeasurably improved

0:14:230:14:27

by the addition of soy sauce,

0:14:270:14:29

and sometimes I just slip in a tablespoon or so of soy sauce, just

0:14:290:14:34

to bring the flavour, and you never notice it's there and it does work.

0:14:340:14:37

Wild boar meat is stronger and more gamey than pork,

0:14:370:14:41

and perfect in this dish, with so many assertive flavours.

0:14:410:14:44

It's quite interesting,

0:14:440:14:46

because the only time I've ever had this

0:14:460:14:47

in a Chinese restaurant was in Soho,

0:14:470:14:49

and I went into this restaurant with a bunch of chefs and we were

0:14:490:14:53

offered the normal stir-fry, which you get everywhere, you know,

0:14:530:14:56

79 different ways of stir-fry, and we just said,

0:14:560:14:59

"No, we don't want a stir-fry, we want what YOU eat."

0:14:590:15:02

And they came out with this stew and it was just sensational.

0:15:020:15:06

And I have to say, why can't you get it everywhere?

0:15:060:15:09

So you cut the wild boar up into chunks and sprinkle a lot of

0:15:100:15:13

soy sauce onto it. Then comes the interesting bit about this stew.

0:15:130:15:18

Having marinated the meat in the soy sauce for

0:15:180:15:21

a bit, you now deep-fry it in ordinary sunflower oil.

0:15:210:15:25

And the point of this is to develop the colour,

0:15:250:15:28

because it's called red cooked wild boar, and also the flavour,

0:15:280:15:32

the caramelised sugars in the meat and the soy.

0:15:320:15:35

Take the meat out with a perforated spoon.

0:15:360:15:39

There's enough for about six here, by the way.

0:15:390:15:42

Now, you pour off the oil.

0:15:420:15:43

I'm afraid you have to discard it.

0:15:430:15:45

And you return the pork back into the pan, in which you will

0:15:450:15:49

also see a deep, dark crust from the frying. Plenty of flavour there.

0:15:490:15:53

Add the juices that have come out of resting the meat and lots

0:15:560:16:01

and lots of finely sliced onions.

0:16:010:16:03

This stew is good with ordinary pork if you can't get wild boar.

0:16:040:16:07

Mix the onions in and now add a good lot of minced ginger and garlic.

0:16:090:16:14

Next, the interesting things.

0:16:160:16:18

Tangerine peel, star anise, cinnamon,

0:16:180:16:22

and a big spoonful of Sichuan pepper. Finally some sugar.

0:16:220:16:27

You usually find some in a Chinese hotpot.

0:16:270:16:30

And the soy sauce that you marinated the wild boar in.

0:16:300:16:34

Some water, just to add some extra liquid

0:16:340:16:37

and a good measure of Chinese rice wine.

0:16:370:16:40

OK, now that's everything. Now, I'm just going to stir that all around.

0:16:400:16:45

It's smelling absolutely wonderful.

0:16:450:16:47

I think this is what is so nice about this stew,

0:16:470:16:49

it's so unusual, but I haven't ever given it to anybody that doesn't say,

0:16:490:16:54

"Wow, where does this come from?"

0:16:540:16:56

I say, "Well, it's Chinese food, actually". They say, "What?"

0:16:560:17:00

So, there we go.

0:17:000:17:01

Lid on and in the oven for about an hour and a half, I suppose.

0:17:010:17:05

Now, look at that.

0:17:090:17:11

It's amazing how much it's reduced and concentrated in just an

0:17:120:17:16

hour and a half.

0:17:160:17:17

Well, all you need to do now is just take a bowl of slightly

0:17:200:17:22

sticky Chinese steamed rice and add the arrestingly aromatic and

0:17:220:17:28

unctuous red cooked meat.

0:17:280:17:30

My abiding memory of Allendale was feeling very small.

0:17:330:17:37

What really got me was the courage and dignity, not just of the

0:17:370:17:40

farmers, but all the people who've had to deal with this mess.

0:17:400:17:44

Later I went to Langdale to meet Farmer Sharp, who keeps Herdwicks.

0:17:440:17:48

'If there was ever a symbol for the resilience of the

0:17:480:17:53

'Lake District it must be these strange-looking sheep that

0:17:530:17:56

'could well be the oldest domestic breed in the country.'

0:17:560:17:59

It's a very different sheep to the lowland sheep.

0:17:590:18:03

They didn't breed these.

0:18:030:18:04

They brought these from Norway with the Vikings.

0:18:040:18:08

So it has such history, and they are such awkward little buggers that you can't help but like them.

0:18:080:18:15

-What's special about the meat, then?

-The meat is so different from lamb that you get from

0:18:150:18:22

a commercial sheep,

0:18:220:18:25

that it might be the difference between venison and chicken.

0:18:250:18:27

-It's very, very different meat.

-Seriously?

-Oh, yeah.

0:18:270:18:31

And even as old mutton, if you hang them and mature them

0:18:310:18:35

properly, they eat like butter with a big flavour.

0:18:350:18:37

Well, how do you like to eat Herdwick?

0:18:370:18:40

I prefer to eat something older.

0:18:400:18:43

-Yeah.

-A leg of mutton, roasted in the bottom of the Aga all day,

0:18:430:18:47

with just salt and pepper, there's just nothing better.

0:18:470:18:50

I couldn't agree more.

0:18:520:18:53

Mutton is such a rarity and yet it has bags of flavour,

0:18:530:18:57

particularly if the sheep have been allowed to grow naturally on

0:18:570:19:01

the fells and munch away on wild herbs.

0:19:010:19:03

All you need is a few new potatoes and some peas.

0:19:030:19:07

And mutton of course was made for fresh mint sauce.

0:19:090:19:12

Andrew, the reason we came up here,

0:19:130:19:16

even on a day like this, was because when I met you at Borough Market

0:19:160:19:19

you were so eloquent and passionate about your Herdwick sheep.

0:19:190:19:23

Why is that? Why are you so enthusiastic about them?

0:19:230:19:27

My passion comes from a certain knowledge that they are the

0:19:270:19:32

best sheep meat that there is

0:19:320:19:34

and that I have family history which goes back and I feel the

0:19:340:19:39

history every day on these shoulders and it's like looking over my

0:19:390:19:43

shoulder every day, which was, like, at the foot-and-mouth time,

0:19:430:19:46

I felt that history greatly, as did most farmers.

0:19:460:19:51

So the history is right in the soul and the sheep are in your blood.

0:19:510:19:54

It's like fishing or whatever, it's in your blood. It gets to you.

0:19:540:19:59

You can't get rid of it. You can't eject it, you can't deny it.

0:19:590:20:03

I know why he's so proud of it. Because it tastes so good.

0:20:030:20:07

Even the spring lamb.

0:20:070:20:09

I learned this technique of butterflying a leg of lamb

0:20:090:20:12

actually in Australia, because they do a lot of barbecuing there.

0:20:120:20:15

The point, really, is to make the lamb as thin as possible

0:20:150:20:19

so that it cooks quickly on the barbecue.

0:20:190:20:21

So what I'm doing is cutting out the thighbone like that around

0:20:210:20:25

the knee, and there's the shinbone coming out as well.

0:20:250:20:29

Just cut round the back there. Left a bit on the bone, I'm afraid,

0:20:290:20:33

but can't do these things terribly precisely when you're being filmed.

0:20:330:20:37

It always goes a little bit wrong. OK. There you are.

0:20:370:20:40

Now, I'm just going to cut through the thickest part there.

0:20:400:20:43

Just flatten that out. And you can see why it's called a butterfly.

0:20:430:20:47

And finally, just give it a good old bashing with your fist just

0:20:470:20:50

to flatten it all uniformly.

0:20:500:20:52

As you can see, it's all about an inch thick and that will

0:20:520:20:55

cook really quickly on the barbecue.

0:20:550:20:58

So first of all, to marinade the lamb, just take some lemon

0:20:580:21:01

zest and lots of red chillies, finely chopped.

0:21:010:21:05

Then add some thyme and rosemary. Good aromatic herbs for a marinade.

0:21:050:21:09

Some bay leaves, thinly sliced. Garlic. Then plenty of cracked black pepper.

0:21:100:21:16

Next the juice of about half a lemon.

0:21:170:21:21

Some extra virgin olive oil. And finally, a lot of sea salt.

0:21:230:21:29

Now, work all of that into the surface of the meat

0:21:310:21:35

so the flavours all permeate the lamb.

0:21:350:21:37

And turn it over and do the same on the other side.

0:21:370:21:40

And leave for about half an hour to an hour to marinate.

0:21:400:21:44

While that's marinating, you light your barbecue, because it's

0:21:440:21:48

important to give it about 40 minutes.

0:21:480:21:51

And then cook the lamb.

0:21:510:21:53

Now what I always do with a barbecue is to start with an

0:21:530:21:56

intense heat, just to get very good colour and flavour into the

0:21:560:22:00

surface of the lamb.

0:22:000:22:02

But the problem with barbecuing relatively fatty meat like

0:22:020:22:06

lamb is that after a while it flares up, and as is so often the

0:22:060:22:10

case, you then eat something that is incredibly flamy and acrid.

0:22:100:22:14

So what I like to do is push the coals to one side and cook

0:22:160:22:19

the lamb in a much more gentle fashion using almost indirect heat.

0:22:190:22:24

It works a treat.

0:22:240:22:25

But if you don't want to do it like that you can always think

0:22:260:22:30

about putting the lamb in the oven to finish off.

0:22:300:22:32

The idea, anyway, is to produce a lovely, brown, smoky-flavoured crust.

0:22:320:22:37

So I like to cut this rather thicker than you would for roast lamb

0:22:410:22:44

cos it's sort of grilled.

0:22:440:22:46

And as you can see we've got two different muscles here,

0:22:460:22:49

so I like to give everybody a few slices of each.

0:22:490:22:52

And then you can enjoy the contrast.

0:22:520:22:56

But I just do think it's a fantastic way of cooking lamb.

0:22:560:23:00

And in fact it's such a popular dish with me I have to sort of limit the number of times I cook it

0:23:000:23:06

because I think I'd have it three times a week given the opportunity.

0:23:060:23:10

So the whole trick here is to keep it simple.

0:23:100:23:15

Let the flavour of the lamb to the business.

0:23:150:23:17

Along with some lightly salted chips

0:23:170:23:20

and a thinly sliced beef tomato salad with onion and basil. Perfect.

0:23:200:23:27

Now, in today's masterclass I'm answering a request that I've had,

0:23:310:23:34

quite a few viewers have been phoning in, writing in about.

0:23:340:23:37

Richard Burton, Jane Manning and Amanda Hyslop,

0:23:370:23:40

one of many others that want to know how to make the perfect poached egg.

0:23:400:23:44

Really simple. You need a pan of boiling water

0:23:440:23:46

salted with a touch of vinegar in it.

0:23:460:23:49

Now, I'm using a little bit of white wine vinegar.

0:23:490:23:51

You wouldn't use balsamic for this, otherwise it's going to

0:23:510:23:54

change the colour of the water. The eggs are really important. Fresh eggs. As fresh as possible.

0:23:540:23:57

You know when the egg's not fresh if you crack it in

0:23:570:24:00

a pan, when you're pan frying the eggs, fried eggs, and the white separates,

0:24:000:24:04

cos the egg white, eggshells are porous, and they absorb the

0:24:040:24:08

air around them, and it causes the whites to degrade, the older it gets.

0:24:080:24:13

So the actual whites should actually separate into two parts and

0:24:130:24:15

in that bowl I can see you've got a central part of the white

0:24:150:24:18

and then the outer part.

0:24:180:24:19

So what I do, ice-cold water ready, make a little whirlpool,

0:24:190:24:24

and then pop it into a bowl first, it's easier to handle,

0:24:240:24:27

just drop the egg into the centre.

0:24:270:24:31

Keep it boiling, keep that cooking now for about

0:24:310:24:34

no more than about two minutes. A minute max, really.

0:24:340:24:38

Then we bring that to the boil and then we can gently turn that down,

0:24:380:24:40

and the ice-cold water for this is really important because what

0:24:400:24:43

we want to do is stop the cooking, particularly if you've

0:24:430:24:46

got a dinner party, and you could do this dish for a dinner party.

0:24:460:24:49

I'm going to be doing asparagus with hollandaise,

0:24:490:24:51

really simple little dish. You can have all these eggs prepared in

0:24:510:24:54

advance and in ice-cold water.

0:24:540:24:57

So what do you do, James, if you need two or three eggs?

0:24:570:25:00

-Do you do them one by one?

-I do them one by one.

0:25:000:25:03

-So you stirred in...

-You've got time, though, Chef.

0:25:030:25:06

You break the eggs when you stir after?

0:25:060:25:09

-Look, if you've got time to marinade your chicken, I've got time...

-Yes.

0:25:090:25:12

-..to do these eggs.

-OK.

0:25:120:25:14

Fresh English asparagus, of course, bang in season,

0:25:140:25:17

or start of the season.

0:25:170:25:18

Just a little bit of salted boiling water.

0:25:180:25:20

Take that out and we're going to char-grill it.

0:25:200:25:22

And then all we do with the egg...

0:25:220:25:24

is then lift this out...

0:25:240:25:26

drop it into ice-cold water

0:25:260:25:27

and it sets the egg whites, stops it from cooking.

0:25:270:25:30

Turn the heat back up again and repeat the process like that.

0:25:300:25:32

And we can then basically lift this out of here.

0:25:320:25:34

Keep these in the fridge as they are.

0:25:340:25:36

And then, just before I'm going to serve it to you, we're going to

0:25:360:25:38

lift the egg out, trim off the outer part and then drop it into there.

0:25:380:25:41

You can cook it in clingfilm if you want,

0:25:410:25:43

drop the egg into clingfilm, tie it up and pop it in there.

0:25:430:25:46

Takes a little bit longer but this is a much quicker...

0:25:460:25:48

and simpler way of doing it. So, you just repeat the process.

0:25:480:25:51

You look as if it's the first time you've seen a...

0:25:510:25:53

I've never poached an egg in my life

0:25:530:25:55

so I'm really genuinely taking this in.

0:25:550:25:57

I'm not surprised, because your career to date has been, I mean, a

0:25:570:26:00

bit of a whirlwind, really, because you started very, very young.

0:26:000:26:03

-You went to drama college.

-Yes, yes.

0:26:030:26:05

I did, like... I started off... I've never really known

0:26:050:26:08

anything other than wanting to be an actor, really.

0:26:080:26:11

So I was just kind of... I went to Saturday schools

0:26:110:26:13

and all that kind of stuff that my mum took me to...

0:26:130:26:16

Is this the same school as, like, Leona Lewis and...?

0:26:160:26:18

That was when I was about 14,

0:26:180:26:20

I went to the Brit School and there was, like, Leona Lewis and Katie Melua

0:26:200:26:23

and Adele and all that lot were there.

0:26:230:26:25

You know, just chilling out together. But, yes, yes.

0:26:250:26:27

It was ten years old you first got spotted for your first

0:26:270:26:30

West End debut. Ten years old?

0:26:300:26:32

In a way... I was in "Oliver!" at the Palladium. I had my tenth birthday.

0:26:320:26:36

I think I remember getting a bunch of Power Ranger toys and then

0:26:360:26:39

going off and doing a West End show, as you do!

0:26:390:26:42

But, I mean, I was only just, like, the chorus and stuff like that,

0:26:420:26:45

but I remember just loving it because, you know, you're ten

0:26:450:26:47

years old, you're on stage and you've got really no fear,

0:26:470:26:50

whereas when I do the play that I'm going to do at Trafalgar Studios,

0:26:500:26:54

I think I'm going to be kind of too aware of how scary it is all

0:26:540:26:57

going to be.

0:26:570:26:58

Is that, of course, the play that you are in at the moment that you

0:26:580:27:01

-mentioned, because you're lead role in that one?

-Yeah, yeah.

0:27:010:27:04

-You can hide at the back but now you can't.

-That's it, yeah.

0:27:040:27:07

If you get a step or two wrong when you're in the chorus,

0:27:070:27:09

hopefully no-one notices, but with this, and the Trafalgar Studios

0:27:090:27:13

is a very kind of, like...

0:27:130:27:14

intimate space as well so, I mean, the audience is right on top of you

0:27:140:27:18

so you've got to be really on your game and know what you're doing.

0:27:180:27:22

Any small mistakes would be noticed, I think.

0:27:220:27:25

As opposed to what we have all known you for, Inbetweeners.

0:27:250:27:28

Yes.

0:27:280:27:30

What an incredible success.

0:27:300:27:32

-It's done really well.

-It's done really well, like he said!

0:27:320:27:35

I mean, to be honest, it's the writing.

0:27:350:27:38

You know, Iain Morris and Damon Beesley, who write the show,

0:27:380:27:40

they are just brilliant.

0:27:400:27:42

They're incredibly funny people but also a lot of, you know, the...

0:27:420:27:46

awful stuff that happens to the characters, you see the four lads,

0:27:460:27:49

genuinely happened to one of them or their mates, like, you know...

0:27:490:27:53

basically, like being... a girl propositioning you and then

0:27:530:27:57

you skidding along a kind of hallway in socks to try and impress them,

0:27:570:28:02

even though they've already propositioned you and, you know...

0:28:020:28:04

But the basis of the programme first was a television show.

0:28:040:28:08

Still is, of course.

0:28:080:28:09

Three series you've done.

0:28:090:28:10

-Yes, and then the film.

-And then the film.

0:28:100:28:13

You can't have realised when you did the start of it that it was

0:28:130:28:16

going to go on to be what it is, but I still think, you mentioned the

0:28:160:28:20

writing, but the casting was...

0:28:200:28:23

the four of you guys seem to just gel.

0:28:230:28:25

Well, I mean, the thing is again from the writers and producers,

0:28:250:28:29

the kind of atmosphere on set is really kind of...

0:28:290:28:32

basically, everyone regresses.

0:28:320:28:34

So we are all in kind of, like, our mid-20s and we all regress

0:28:340:28:37

to how we were when we were about 16, 17 because the writers

0:28:370:28:40

are so immature and kind of really

0:28:400:28:42

big practical jokers. They're the ones that are supposed...

0:28:420:28:44

they are also the exec producers and they are supposed to be keeping

0:28:440:28:47

us in line when really they are the ones that will dare someone to

0:28:470:28:50

eat a bag of Haribo sweets in two minutes,

0:28:500:28:52

just before they go and do a scene, and there is someone having

0:28:520:28:55

a massive sugar crash just before their single and stuff like that.

0:28:550:28:58

You know, they're the ones keeping us in line.

0:28:580:29:01

That must have been part of the chemistry of

0:29:010:29:03

the filming side of it.

0:29:030:29:05

It's actually easier to act if everybody's acting like that.

0:29:050:29:07

Absolutely. And, you know, as I say, because even off-camera,

0:29:070:29:10

we're still taking the mick out of each other

0:29:100:29:12

and trying to wind each other up and stuff

0:29:120:29:15

and it really helps when you're on set because also the dialogue is

0:29:150:29:17

written to be spoken so quickly that you kind of have to be really on it.

0:29:170:29:22

You can't shut your brain off and then go into it, because you have

0:29:220:29:24

to be really on each other's cues and there is a real rhythm

0:29:240:29:27

to the way the dialogue is written so, yes, you have to be really on it.

0:29:270:29:30

The other thing, as well, is that, you know,

0:29:300:29:32

it is like being back at school when you're on set because if you

0:29:320:29:35

come in wearing the wrong trainers or, like,

0:29:350:29:38

there is something slightly different about what you're

0:29:380:29:40

wearing or something like that, that's you for the day.

0:29:400:29:43

You're the guy with the Velcro trainers or you're the guy

0:29:430:29:45

with this or you're the guy with that.

0:29:450:29:46

You have to be really on your guard, otherwise you're going to get

0:29:460:29:49

the mick taken out of you for the whole day.

0:29:490:29:52

That's how it feels when I come onto Saturday Kitchen.

0:29:520:29:54

It's nothing like what I do to you. It's nothing like what I do.

0:29:540:29:57

I wouldn't dare turn a pan up at all.

0:29:570:30:00

Anyway, right. We're just going to show you this quickly.

0:30:000:30:02

I've got my hollandaise here. Now, it's quite thick.

0:30:020:30:05

If you add the butter to this... All I've got in here

0:30:050:30:07

is two egg yolks, a little bit of vinegar, a tiny bit of lemon juice.

0:30:070:30:09

The butter makes it slightly thick

0:30:090:30:11

so what you do is just slacken it down with a touch of water

0:30:110:30:14

and it basically brings it back again.

0:30:140:30:16

This is just a classic little hollandaise.

0:30:160:30:19

I've got my asparagus char-grilling.

0:30:190:30:20

The eggs are not far off, so if you've got a dinner party like this,

0:30:200:30:23

what you can do now is then grab your eggs...

0:30:230:30:26

Out of the bowl.

0:30:280:30:29

These sit in the fridge as they are.

0:30:290:30:31

Ice-cold water as they are.

0:30:310:30:32

And you just drop the eggs back in the water.

0:30:320:30:35

And you can see, it just sets.

0:30:350:30:37

You can just peel off... the excess bit of white.

0:30:370:30:40

You can just drop the eggs in there and they can sit off the heat

0:30:400:30:43

like that. Turn them off for a couple of minutes while I get ready

0:30:430:30:46

with everything else.

0:30:460:30:47

-You said, very different role to what you are playing now.

-Yes.

0:30:470:30:50

Keith is like a recovering alcoholic and he invites his foster parents

0:30:500:30:54

over to ask them for forgiveness for all the

0:30:540:30:57

things he's done, but the thing is that

0:30:570:30:59

he still kind of blames them for the person he has become.

0:30:590:31:02

He's done a lot of physical and sexually abusive things to

0:31:020:31:05

people in the past, and the people that have kind of suffered

0:31:050:31:07

from that are Alan and Judith, his foster parents, and, yes,

0:31:070:31:11

he actually still blames them, thinks that they had something to

0:31:110:31:14

gain from having someone like him in the house for certain reasons.

0:31:140:31:18

So it's going to be interesting when an audience sees it whether

0:31:180:31:21

they blame Keith or blame the parents for what's happened to him.

0:31:210:31:25

Do you think it's also quite difficult...?

0:31:250:31:27

I'm assuming it's also quite difficult when you play

0:31:270:31:30

something like what you've been playing,

0:31:300:31:32

a huge role like you in The Inbetweeners

0:31:320:31:35

and people know you from that, to then try and do something serious,

0:31:350:31:39

-or is it...

-Oh...

-..you almost want to jump out of that and not be so

0:31:390:31:42

stereo...cast...?

0:31:420:31:43

The thing is that role in The Inbetweeners

0:31:430:31:45

is done very well for me and stuff but there is no point in me

0:31:450:31:48

playing another dumb Londoner or anything like that, because

0:31:480:31:51

I've done it and it's done well, so you want to kind of pursue

0:31:510:31:55

other things, but I've been kind of lucky enough to play other roles.

0:31:550:31:58

I did a TV series that was over here and in America called

0:31:580:32:03

The Increasingly Poor Decisions Of Todd Margaret where I was

0:32:030:32:06

playing, like, kind of an evil genius, basically, and in the

0:32:060:32:09

second series it turns out he's kind of like the posh lord of a manor.

0:32:090:32:12

You know, we had some great people in that like

0:32:120:32:14

the Arrested Development cast like Will Arnett and David Cross

0:32:140:32:17

and we had John Hamm from Mad Men in the second series and stuff

0:32:170:32:20

and he was basically playing my butler.

0:32:200:32:22

You know, that was fun to kind of be very posh and bossing

0:32:220:32:25

around Don Draper from Mad Men.

0:32:250:32:26

Sounds good to me.

0:32:260:32:28

Little bit of salt on here.

0:32:280:32:29

Just over the top and then when you go to the table

0:32:290:32:32

you can serve it and every single one of your egg yolks

0:32:320:32:36

will be like that.

0:32:360:32:37

That's lovely.

0:32:370:32:39

Just remind us, when is the play on again?

0:32:390:32:41

The 1st of May to the 26th of May at Trafalgar Studios.

0:32:410:32:44

Dive into the new-season English asparagus with

0:32:440:32:47

a little masterclass on how to poach an egg, and these

0:32:470:32:49

eggs will actually hold really nicely.

0:32:490:32:51

You see, they are all exactly the same.

0:32:510:32:53

If you just basically do this, you can cut every single one

0:32:530:32:56

-and they all stay...

-Little bit messy.

0:32:560:32:58

Just dribbling down my chin - so excited to eat it.

0:32:580:33:00

There you go. So, Jane and Amanda, I hope you're happy with that.

0:33:000:33:04

Some great egg-poaching tips there.

0:33:070:33:09

I hope you're all taking note.

0:33:090:33:10

Now, today we're taking a look back at some of the tastiest

0:33:100:33:13

recipes from the Saturday Kitchen archives and there are still

0:33:130:33:16

loads of inspiring dishes to come.

0:33:160:33:18

Up next, it's Rachel Allen with a delicious chicken casserole and

0:33:180:33:22

she quite rightly decides to rope in James to do most of the work.

0:33:220:33:26

-It's Rachel Allen.

-Hi, James.

0:33:260:33:28

So what are you cooking?

0:33:280:33:30

I'm going to make a chicken pilaf.

0:33:300:33:31

Chicken pilaf.

0:33:310:33:33

Classic, simple, gorgeous...

0:33:330:33:34

chicken, cooked in the casserole pot

0:33:340:33:36

with white wine and stock, herbs, carrot, onion and some peppercorns.

0:33:360:33:40

Yes.

0:33:400:33:42

So perfect for Nigel to start off this morning.

0:33:420:33:45

-Yes, sorry, Nigel.

-So we have got the chicken.

0:33:450:33:48

Let's carry on first of all.

0:33:480:33:50

So, the whole chicken.

0:33:500:33:52

Into a casserole pot or, you know, a large, heavy saucepan.

0:33:520:33:57

So, this is what - a two-and-a-half- kilo chicken, something like that?

0:33:570:33:59

Yes, this is about...exactly, two-and-a-half kilos, five pounds.

0:33:590:34:03

Add in some white wine,

0:34:030:34:04

a glass or two of white wine and some chicken stock.

0:34:040:34:07

This is very simple.

0:34:070:34:08

Fantastic, actually, if you have a large enough saucepan,

0:34:080:34:11

put a couple of chickens in and make enough...

0:34:110:34:14

-You know what, it makes a little bit of chicken go a long way.

-Yes.

0:34:140:34:17

Break a little bit of carrot in for some flavour.

0:34:170:34:20

This is like a free-range, organic one?

0:34:200:34:22

Get as good a chicken as you can, obviously, because

0:34:220:34:24

that's going to be...you know, the flavour is going to come through.

0:34:240:34:27

A couple of sprigs of thyme.

0:34:270:34:28

And some black peppercorns and thank you, you're chopping up the onion.

0:34:280:34:32

So bring this up to the boil and we'll put it into an oven.

0:34:320:34:34

Not a hot oven, just an oven at about, say, you know, 325, 350.

0:34:340:34:37

-160. And...

-How long does that go in there for?

0:34:370:34:40

Allow that to cook... it needs a couple of hours.

0:34:400:34:42

-OK.

-You want it to be really nicely cooked.

0:34:420:34:45

As you can see, the leg should feel incredibly loose.

0:34:450:34:48

It should feel like if you give it a tug, it will come out.

0:34:480:34:50

-You want me to take it out, do you?

-Yes, thank you.

0:34:500:34:52

OK. I knew I would have to do something.

0:34:520:34:55

-So take this out...

-Take the chicken out.

0:34:550:34:57

All the juices we're going to use for the sauce, so you need to

0:34:570:34:59

pull the chicken out and then I can take the meat off the bones.

0:34:590:35:02

And we need to strain the juices because we're finished with the

0:35:020:35:05

-carrots and the herbs.

-You want me to strain the juices as well,

0:35:050:35:07

-then, yeah?

-Yes, please.

0:35:070:35:09

-OK.

-Actually, shall I just stand here and tell you what to do?

0:35:090:35:11

-Thank you.

-You usually boss me round all over the place but there you go.

0:35:110:35:14

-You like it.

-Drain off the fat.

0:35:140:35:16

Now, tell us about America.

0:35:160:35:17

-That's exciting, isn't it?

-Yes, it was great.

0:35:170:35:20

I went over with Tourism Ireland.

0:35:200:35:23

It was just coming up to Patrick's Day so the Americans wanted

0:35:230:35:26

to see what food is like in Ireland, what really goes on...

0:35:260:35:30

food-wise.

0:35:300:35:31

So I was over there trying to show them how good it actually is

0:35:310:35:35

and our wonderful produce and, yes, I did a few things on the...

0:35:350:35:40

I was on The Today Show and the Martha Stewart show and a few...

0:35:400:35:43

Tremendous numbers of people watch these programmes, don't they?

0:35:430:35:47

98 million, apparently, watch The Today Show on NBC.

0:35:470:35:49

-Really?

-Yes, it was great.

0:35:490:35:51

It was busy, it was fantastic.

0:35:510:35:52

-I didn't get to see one shop in New York.

-Not one?

-Not one.

0:35:520:35:56

I think my husband had organised it that way, actually, but

0:35:560:35:58

anyway, so I'm just going to take the meat off the bones.

0:35:580:36:01

You continue on with the whole chicken and...

0:36:010:36:04

of course, the brown meat is so good.

0:36:040:36:07

This lovely meat from the legs. Thank you, James.

0:36:070:36:10

Meanwhile you are making the whole thing.

0:36:100:36:12

Meanwhile, I'm doing everything else, but go on.

0:36:120:36:15

-So, you need to then degrease the...

-I've degreased it already.

0:36:150:36:17

Perfect.

0:36:170:36:19

Sauce is going in, so what I can do now is bring it up to the

0:36:190:36:22

boil, and you need to boil it down.

0:36:220:36:25

Ideally, give it about five minutes to reduce a little bit.

0:36:250:36:28

You want me to make a sauce with that, don't you?

0:36:280:36:30

Yes, a little bit of roux would be great.

0:36:300:36:31

Equal quantities of butter and flour, a couple of ounces of each.

0:36:310:36:34

-I'll do that.

-And I can add the cream into the juices...

0:36:340:36:38

Just a little bit of cream for one chicken.

0:36:380:36:41

So really, one chicken like this would serve about...

0:36:410:36:45

eight people, actually with chicken pilaf it is six to eight people.

0:36:450:36:47

Eight? Where are you from?

0:36:470:36:49

-A bit of a pig.

-You can tell you've got kids.

0:36:490:36:51

RACHEL LAUGHS

0:36:510:36:52

Rachel, it's quite nice made the day before, as well, you know.

0:36:540:36:56

Left in the fridge, lovely chicken stock out of it and...

0:36:560:36:59

Yes. Yes, really, really good.

0:36:590:37:01

Exactly. And just reheat it really gently and nicely.

0:37:010:37:04

-It's a bit of a classic, isn't it?

-Yes, it is, it is.

0:37:040:37:07

-You are serving with pilaf, right?

-Yes, pilaf rice.

0:37:070:37:10

And pilaf rice is just made from cooking a small onion,

0:37:100:37:13

chopping it finally and cooking it in

0:37:130:37:16

a little bit of butter until it is really soft and then adding

0:37:160:37:19

in the basmati rice,

0:37:190:37:21

stir it around in the heat for a couple of minutes and then

0:37:210:37:23

add in chicken stock and...so... chicken stock comes

0:37:230:37:26

up to the boil, gets covered,

0:37:260:37:29

goes into the oven or on top of the hob.

0:37:290:37:31

-Cooks for ten minutes.

-Yeah.

0:37:310:37:32

And the rice soaks up all the chicken stock

0:37:320:37:34

so you've got incredibly tasty, flavoursome rice.

0:37:340:37:37

-Yes.

-So there's the chicken.

0:37:370:37:39

That's done. Wash my hands.

0:37:390:37:41

The juices and cream are coming up to the boil and...

0:37:410:37:43

-The roux is happening.

-Your roux is happening.

-Yes, OK.

0:37:430:37:46

-So we've got...

-That's a good flavour.

0:37:460:37:51

Sometimes I add a tiny pinch...

0:37:510:37:54

squeeze of lemon juice into this as well.

0:37:540:37:56

Fantastic.

0:37:560:37:57

I love it, how you sit there all casual and relaxed while,

0:37:570:38:00

you know, a dressing needs to be made.

0:38:000:38:02

-So for the dressing...

-LAUGHTER

0:38:040:38:08

I've got to mix together a bit of olive oil,

0:38:080:38:11

olive oil here and a little bit of white wine vinegar, and then

0:38:110:38:14

what's so good with this chicken dish is a little bit of honey,

0:38:140:38:18

-grainy mustard and garlic.

-So you have come back from the States,

0:38:180:38:21

-you started writing a new book, is that right?

-Yes,

0:38:210:38:23

I started that last autumn and... nearly, nearly finished.

0:38:230:38:27

This is to go with the... with the series that you're doing?

0:38:280:38:31

Yes, which is going to be... it's going to be quite exciting.

0:38:310:38:34

It's something quite different and a whole new look so...

0:38:340:38:37

A whole new look? You're in a bikini or something - what's that?

0:38:370:38:40

What's that all about, then?

0:38:400:38:42

No, it's just going to be...it's going to be really quite different

0:38:420:38:45

and, you know, really out and about quite a lot.

0:38:450:38:48

All the blokes were going to Sky+ then.

0:38:480:38:51

-So we've got the chicken.

-Got the chicken.

0:38:510:38:53

Fantastic.

0:38:530:38:55

-So the chicken, then...

-It's hot, that, isn't it?

0:38:550:38:57

That's why actually I didn't carry on.

0:38:570:39:00

So, the dressing is made for the salad.

0:39:020:39:05

Garlic, mustard, the honey.

0:39:050:39:07

I'll put a little bit more honey in. Olive oil, vinegar.

0:39:070:39:09

That's ready.

0:39:090:39:11

And look, for the salad, these gorgeous wild garlic leaves.

0:39:110:39:15

-Carry on.

-Lovely.

0:39:150:39:17

And...the chard leaves.

0:39:180:39:21

I love wild garlic, and people...

0:39:210:39:23

you can smell it when you are driving along in these country roads

0:39:230:39:26

-somewhere, but it's fantastic stuff, isn't it?

-It's so good.

0:39:260:39:29

It is so good. It's great in pestos, soups, stews, salads...

0:39:290:39:32

Adam's there nodding.

0:39:320:39:33

-You use it as well, don't you?

-Yes, we use it loads, actually.

0:39:330:39:36

You know, it's a short season but it's something we take as much

0:39:360:39:38

advantage of as we can.

0:39:380:39:40

The dish I'm doing in a minute,

0:39:400:39:42

we actually use it at the moment, make a puree out of it

0:39:420:39:44

and folding it into a Chantilly,

0:39:440:39:45

it's fantastic - really gives a wonderful aroma.

0:39:450:39:47

-Oh, yum!

-Can you pick your own?

0:39:470:39:49

The secret is when you see quite a lot of it when you are

0:39:490:39:53

walking along these pathways

0:39:530:39:55

but go further in, otherwise people walk their dogs.

0:39:550:39:58

It's not advisable. But it's fantastic stuff.

0:39:580:40:00

And in a couple of weeks it will have the little white flowers.

0:40:020:40:04

-Lovely-shaped leaves.

-It's got beautiful white flowers on it. It is fantastic stuff.

0:40:040:40:07

-Beautiful.

-And so good for you. You know, this is natural, wild food.

0:40:070:40:11

OK, so there's the salad ready to be tossed.

0:40:110:40:16

-That's coming to the boil.

-Great.

0:40:160:40:18

I think a bit of parsley, I'm going to put a bit of parsley in.

0:40:180:40:20

Don't worry, I'll chop parsley as well.

0:40:200:40:22

You could put... Tarragon would be great too, marjoram. Really,

0:40:220:40:25

normally, this is quite simple and without any major flavouring.

0:40:250:40:30

-Fantastic.

-The sauce is quite classic, James, isn't it, like a veloute almost?

0:40:300:40:33

-It is really.

-Exactly.

-Like fricassee, really.

0:40:330:40:36

-Great with wild mushrooms as well.

-Yes.

-Mushrooms would be... Girolles would be great in it too.

0:40:360:40:41

-OK. There's those.

-OK. So that's ready to go.

0:40:410:40:47

-This salad, you're putting flowers in here as well, aren't you?

-Yeah.

0:40:470:40:50

-Just for a little bit of colour, a little bit of...

-Very girlie.

0:40:500:40:53

-Why not?

-Very girlie.

-Yeah.

-Is that a bit girlie?

0:40:530:40:59

-You're not going to catch me using those.

-There you go.

0:40:590:41:03

-No, it's pretty.

-I've got a bowl here.

-So we've got the pilaf rice here already cooked.

0:41:030:41:10

-Don't worry, I'm carrying on.

-Where's my spoon? Actually I can...

-Put the old wild garlic on there.

0:41:100:41:15

What amazes me, watching as a novice, how do you chefs know...?

0:41:150:41:19

If I follow a recipe, which I've done twice in my life, it takes

0:41:190:41:23

me hours to measure out the things, but you just chuck things in,

0:41:230:41:25

throw oil...

0:41:250:41:27

How do you know, how do you learn, how many ingredients to use?

0:41:270:41:30

-That's the...

-You kind of get used to it. You get the feel.

0:41:300:41:33

I wouldn't know what to feed a snake.

0:41:330:41:35

LAUGHTER

0:41:350:41:36

-Thank goodness!

-Well, it's just one, that's easy.

-Just one.

-One mouse.

0:41:360:41:41

It's different to something like baking where you do need to be more precise, where it's more of

0:41:410:41:45

a science, but with something like this you definitely just get the feel.

0:41:450:41:48

You're sloshing olive oil all over the place. It's amazing to see.

0:41:480:41:51

-A bit of the sauce as well.

-Thank you.

0:41:510:41:53

It's a lovely sauce, and the rice soaks up the gorgeous sauce, doesn't it?

0:41:530:41:56

-So remind us what that dish is again.

-What you've just made!

0:41:560:41:59

Yeah, remind us what I've just cooked.

0:41:590:42:00

Chicken pilaf,

0:42:000:42:02

served with pilaf rice and a really gorgeous wild garlic garden salad.

0:42:020:42:06

Done.

0:42:060:42:07

Thanks... Sorry.

0:42:100:42:11

-Right, there we go. Over here.

-Sorry, Nigel.

0:42:130:42:17

-Nigel, you've got the bowl of salad.

-Thank you very much.

-Dive into that, girls.

0:42:170:42:22

-Dive into that. Tell us what you think.

-Jump in.

0:42:220:42:25

I'll get my card. You could make that... You don't have to make it with chicken as well.

0:42:250:42:29

-If somebody's got guinea fowl, stuff like that, you could use that?

-Absolutely, yeah.

0:42:290:42:33

-A bit of pheasant. Rabbit, even.

-I can eat the flowers, can I?

0:42:330:42:38

Yes, absolutely.

0:42:380:42:39

LAUGHTER

0:42:390:42:41

The chicken's really moist. It stays really moist.

0:42:410:42:43

It does, doesn't it?

0:42:430:42:45

Cos you're not losing any juices...

0:42:450:42:47

And I think you're right with the lemon juice,

0:42:470:42:49

a little bit of lemon juice to cut the fat of the cream...

0:42:490:42:51

-Sometimes it can cut through it a bit.

-Nigel's coming back again.

0:42:510:42:54

He got up at 6.30 this morning just to eat a bowl of wild garlic and flowers.

0:42:540:42:57

LAUGHTER

0:42:570:42:59

It's a good way to start the day.

0:42:590:43:01

The flowers are nice as well.

0:43:010:43:02

-It's nice, isn't it?

-It really is.

-The garlic is fantastic.

0:43:020:43:05

-And as well, if you cook with it, it's fantastic.

-It's so good.

0:43:050:43:07

-I love it. Wilted leaves.

-Girls, what do you reckon?

-It's lovely. It's really good.

0:43:070:43:11

Doesn't even get passed down.

0:43:110:43:12

LAUGHTER

0:43:120:43:14

That's the perfect dish to cook for all the family.

0:43:190:43:21

Thanks for that, Rachel.

0:43:210:43:22

Now, time for more from cookery king Keith Floyd.

0:43:220:43:25

I love Chinese food, and Manchester and London both have

0:43:250:43:28

brilliant Chinatowns.

0:43:280:43:29

But my guide, Shirley Fong-Torres, reckons Frisco is the business. We'll see.

0:43:290:43:33

Chinatown, I don't know whether you know this or not...

0:43:330:43:36

-I know nothing about it at all.

-It's like a community in itself.

0:43:360:43:39

It's like a little Hong Kong.

0:43:390:43:41

So you don't have to buy a ticket for Hong Kong,

0:43:410:43:43

just come to San Francisco's Chinatown.

0:43:430:43:45

There are about 30,000-40,000 people that actually live here.

0:43:450:43:48

Back in the 1800s when the Chinese first came here, they were really isolated in

0:43:480:43:52

a five-block area and so they banded together as

0:43:520:43:56

a community and that is how our Chinatown developed.

0:43:560:43:59

Today it's 24 blocks. And at each block you see restaurants galore.

0:43:590:44:05

-We love to eat.

-Yes.

0:44:050:44:06

Lots of food and a lot of shops, jewellery shops,

0:44:060:44:09

banks, cos we're also frugal people, so we like to save our money.

0:44:090:44:12

Are there Chinese bandits as well, like in, you know,

0:44:120:44:17

gangs and things like that?

0:44:170:44:19

Well, those days, as far as I'm concerned, have pretty much passed.

0:44:190:44:23

Back in the late '60s and early '70s we had a very horrible time with

0:44:230:44:27

gang wars, extortion, we did have that element, there's no denying it.

0:44:270:44:31

However, today Chinatown is very safe, thank goodness, and we

0:44:310:44:35

really feel comfortable walking around during the day or at night.

0:44:350:44:40

-Sure.

-And it's just very colourful. A lot of red and green and gold...

0:44:400:44:45

Shirley took me all over town but I was

0:44:450:44:47

so impressed by the Dim Sum Palace that I told my friend Barry

0:44:470:44:51

about in the Chinese restaurant when I got back, and he was

0:44:510:44:53

so impressed too that he wrote this piece of commentary which he

0:44:530:44:56

wants to read to you now.

0:44:560:44:57

Thank you.

0:44:570:44:58

Prawns in snowy batter, fresh minced water chestnut, shrimps har gow,

0:44:580:45:03

pork buns and chickens' feet,

0:45:030:45:04

names resonant with the ambience of Hong Kong, Shanghai and Beijing.

0:45:040:45:09

-ON WALKIE-TALKIE:

-'Table for two...'

0:45:090:45:10

For 1,000 customers the carnival atmosphere of the Orient

0:45:100:45:14

comes to this teahouse in San Francisco.

0:45:140:45:16

They surrender to the dim sim, or heart's delight,

0:45:160:45:19

a walking cafeteria of number seven,

0:45:190:45:21

Chinese broccoli with oyster sauce, number five, Singapore noodles...

0:45:210:45:25

..but to me they're so touristy and so common,

0:45:250:45:28

I'd rather get this item, which is a shrimp and

0:45:280:45:31

Chinese parsley and some chives turnover, and it's deep-fried.

0:45:310:45:35

-It's excellent.

-Wonderful.

0:45:350:45:37

And here I would rather try this.

0:45:370:45:40

WAITRESS SPEAKS OWN LANGUAGE

0:45:400:45:42

This is a vegetarian roll and what's really neat about it, Keith,

0:45:420:45:46

is that the wrapper is not the typical wrapper,

0:45:460:45:48

but instead it is made with soy bean.

0:45:480:45:50

So it's a soy bean wrapper, so even though it's deep-fried it's kind of healthy.

0:45:500:45:54

-Hello.

-What are these?

0:45:570:45:59

-Right. The rice noodle roll again...

-Yeah.

-..in two different contexts.

0:45:590:46:03

This particular one is filled with shrimp and green onions and chives.

0:46:030:46:06

I believe there's some yellow chives.

0:46:060:46:09

-And this one has barbecued pork.

-Pork, right.

0:46:090:46:12

-Would you rather have seafood or pork?

-Pork, please.

-All right.

0:46:120:46:15

And then this one is the same type of rice noodle and it's

0:46:170:46:21

stir-fried into a warm dish with baby shrimp, shiitake mushrooms,

0:46:210:46:26

-carrot, barbecued pork. You like it?

-I'm in heaven. I love it.

0:46:260:46:30

That's wonderful. Thank you. No. That's enough.

0:46:300:46:33

You know what we haven't seen yet...?

0:46:340:46:36

..number 448, shark's fin dumpling, number 732, fresh minced

0:46:360:46:41

water chestnut, number 997...

0:46:410:46:44

Sorry, old bean, I've got to interrupt you there. I've got to rush off to San Francisco's

0:46:440:46:47

most fashionable restaurant now.

0:46:470:46:49

It's called Stars, run by my latest chum, Jeremiah Tower.

0:46:490:46:51

In fact he's so new, this chum of mine, even Barry hasn't met him yet.

0:46:510:46:55

-I've had enough.

-Enough drinking now.

-Yeah.

0:46:550:46:57

-What are you going to do, then?

-Good champagne.

0:47:000:47:03

I'm going to cook these two prawns.

0:47:030:47:06

This is Hawaiian blue prawn, raised and found in Hawaii.

0:47:060:47:09

I think they also have them in Hong Kong and various other places

0:47:090:47:12

in Asia. But these pink ones are Monterey prawns,

0:47:120:47:16

which occur only on this part of the coast,

0:47:160:47:18

-from Monterey to San Francisco.

-Right.

-These are wild.

0:47:180:47:20

These are farmed. And they're fresh.

0:47:200:47:22

We're very lucky in San Francisco to be able to get fresh prawns.

0:47:220:47:25

Unusual in America.

0:47:250:47:27

So, let's go for it.

0:47:280:47:30

Sometimes our viewers get a bit carried away about what is in

0:47:300:47:32

the programme and in the recipes,

0:47:320:47:34

so can you just explain these little things here?

0:47:340:47:36

-Absolutely.

-Clive will pan down. He does things like that.

0:47:360:47:39

Ingredients, a little chopped garlic,

0:47:390:47:41

chopped thyme and some other mixed herbs.

0:47:410:47:43

These are called in California Sweet 100,

0:47:430:47:45

the little cherry tomatoes. And chopped parsley,

0:47:450:47:47

salt and pepper, butter to finish the sauce,

0:47:470:47:49

and in the middle of the dish, after the prawns are cooked,

0:47:490:47:53

were going to put what I call fava beans, you call

0:47:530:47:56

broad beans, I think, that have been peeled. In England they leave

0:47:560:48:00

the peel on and they're absolutely revolting. They cook them for two hours.

0:48:000:48:04

All English people hate those things.

0:48:040:48:05

When were you last in England, Jeremiah?

0:48:050:48:08

Oh... Listen, some memories from your childhood, never erased.

0:48:080:48:12

Those awful broad beans cooked for two hours, I remember it.

0:48:120:48:16

But these are peeled twice, and just barely put in boiling water. Artichoke bottoms,

0:48:160:48:20

a little rosemary, fish stock and butter.

0:48:200:48:22

-Right.

-Here we go.

0:48:220:48:23

Clive, I'll leave this to you because you know how to do

0:48:230:48:26

these sequences quite well by now, I think.

0:48:260:48:28

So just watch Jeremiah, watch his actions, get close-ups,

0:48:280:48:31

wide shots, double shots, all that kind of stuff.

0:48:310:48:33

These are the smallest ones. Go in... Put them all in together.

0:48:330:48:38

Just to get them started.

0:48:410:48:42

Put the garlic in now.

0:48:470:48:48

About a teaspoon of chopped garlic. Turn them around.

0:48:510:48:56

But you don't want the garlic to burn. I'm just going to add a few herbs.

0:48:560:49:01

Now I have to... Oops. Now I have to deglaze with white wine.

0:49:010:49:06

Have you had trouble in leading your customers, or the American

0:49:080:49:12

public, into accepting the sort of food that you like to cook?

0:49:120:49:16

Are they willing to come along and...?

0:49:160:49:19

It's a question both of an adventure and intimidation, I think.

0:49:190:49:24

I'm sure there are some people out there don't dare send it back,

0:49:240:49:26

but most of the people are willing to try something new.

0:49:260:49:29

-That's why they come here.

-Right. That's good.

0:49:290:49:31

Just give them another toss.

0:49:310:49:34

Now we have to get them out of there.

0:49:340:49:36

Sauce.

0:49:380:49:39

Shall we just run over this sauce again?

0:49:410:49:43

Make a good close-up of that while he's telling you.

0:49:430:49:45

It's a deglazing of the pan, so it's butter,

0:49:480:49:52

and a little white wine and the juices from the prawns,

0:49:520:49:54

garlic, chopped parsley, which is the fresh green colour in there.

0:49:540:49:58

What we'll do... The big ones are the Montereys...

0:50:010:50:05

..and the three little ones, the Hawaiian blues, which of course turn pink as well.

0:50:070:50:13

Now we just need to put...

0:50:160:50:18

..the artichoke in the centre.

0:50:200:50:21

Some of the...broad beans, fava beans.

0:50:240:50:28

On top. And then you get to swirl some of the saffron sauce over it.

0:50:300:50:34

-And how is this sauce made?

-Sour cream and saffron.

0:50:340:50:37

-How much of this would you like?

-Perfect, that's great.

0:50:440:50:46

-That's enough?

-Yeah. And I think I'll just add a little...

0:50:460:50:49

chopped parsley...to each prawn.

0:50:490:50:52

-There you have it.

-That is California.

-That's California.

0:50:540:50:58

And so, dear gastronauts - sniffs onion, wipes eye,

0:50:580:51:01

it is the end of this most brilliant of BBC maxi-breaks.

0:51:010:51:04

But behind the glitz and glamour of this show,

0:51:040:51:06

there is ruthlessness, bitterness and angst.

0:51:060:51:09

The relationship between producer and presenter, like true love,

0:51:090:51:12

does not always run smooth. Late one night - naturally -

0:51:120:51:16

he was slagging off my performance, so I bet him 50 to reverse roles.

0:51:160:51:21

This, then, is David Pritchard, producer and cook,

0:51:210:51:24

directed by Keith Floyd. Thank you.

0:51:240:51:26

What was the last film you saw, by the way?

0:51:260:51:28

Last film I saw was Guys And Dolls.

0:51:280:51:30

-Oh, right...

-Frank Sinatra and, erm, Lana Turner.

0:51:300:51:33

So you really keep up with what's happening in the cinema?

0:51:330:51:36

-Oh, heavens, yes.

-Yeah.

0:51:360:51:38

-Was that pre-Zulu or after Zulu?

-No, this was about 1952.

-Oh, right.

0:51:380:51:42

Now, after something like 42 programmes and 150 cooking sketches,

0:51:440:51:48

that you've directed so admirably, your first opportunity

0:51:480:51:52

to do a bit of cooking on television for yourself,

0:51:520:51:54

you should start and finish completely in your own time

0:51:540:51:57

and, you know, we'll... Clive will take a couple of cutaways

0:51:570:52:00

as he feels necessary, so you just start and finish it.

0:52:000:52:03

So, without further ado, this is a dish that's really impressed me

0:52:030:52:06

here in San Francisco. I mean... Actually, it's quite

0:52:060:52:09

an impressive dish and it will be by the time I've finished it.

0:52:090:52:12

So, Clive, without any more ado, as that other man, who drinks a lot

0:52:120:52:16

on television and wears bow ties, says, let's have a look

0:52:160:52:19

at the ingredients. Here we have the clams. Well cooked, not overcooked,

0:52:190:52:24

just till the shells have opened. Over here we have some parsley,

0:52:240:52:27

some carrots, some chopped potato, some celery, some

0:52:270:52:32

peeled Italian tomato. Over here, we are going to top the whole thing

0:52:320:52:36

with some Parmesan cheese, see that, Clive?

0:52:360:52:39

And whack in some rice when it's halfway through cooking,

0:52:390:52:42

and onions and some garlic. So, before anything else happens,

0:52:420:52:46

I'm going to whack in this garlic, it's all nicely roughly chopped,

0:52:460:52:49

in a peasant style. Then I'm going to put in some onions. Whack.

0:52:490:52:53

Then I'm going to put in some carrots and a bit of parsley,

0:52:530:52:56

cos they've all got mixed up. There we go.

0:52:560:52:59

Then some potatoes - yum, yum, you're saying.

0:52:590:53:02

And then some celery. Now that is the basic stock.

0:53:020:53:05

That's all sizzling away in olive oil, which is pretty good.

0:53:050:53:09

Pretty good virgin olive oil. Come down to the pot, please,

0:53:090:53:12

don't look at me, I'm not used to all this stuff.

0:53:120:53:14

OK, down here - whack, whack, whack.

0:53:140:53:16

Superb. Now I'm going to season that with some lovely, freshly ground

0:53:160:53:20

-black pepper...

-Oh, dear, oh, dear...

0:53:200:53:23

Well, OK, right, I hadn't rehearsed that bit.

0:53:230:53:26

And a little bit of salt, not too much salt,

0:53:260:53:29

and not too much pepper, cos they... Don't look down in the pot, Clive,

0:53:290:53:32

OK? Fine, here it goes... It's going all right so far, isn't it?

0:53:320:53:36

I think it's quite good. OK, now that has got to simmer down, right?

0:53:360:53:39

It's got to actually, what do you say...

0:53:390:53:41

it's got to melt down, it's got to get softened,

0:53:410:53:43

all the flavours have got to intermingle

0:53:430:53:46

and actually get to know each other, I mean, you know,

0:53:460:53:49

actually introducing each other now, as we speak. As I speak.

0:53:490:53:52

So, here we go... They are now introduced.

0:53:520:53:56

Now I'm going to whack in here some tomatoes, what do they say

0:53:560:53:59

over here...? Tomae-toes. In they go. Lovely, plumptious, soft,

0:53:590:54:03

red, Italian tomatoes, cos this is an Italian dish.

0:54:030:54:08

Clam chowder, actually, comes from New England.

0:54:080:54:10

The Breton fishermen brought clam chowder over to Nova Scotia

0:54:100:54:13

and it's moved across here and the Italian fishermen here

0:54:130:54:16

in San Francisco have adopted it and made it...

0:54:160:54:20

very garlic-y, very tomato-y and it's not that whitish

0:54:200:54:23

soup that you get in New England. It's that rich, red, luscious thing

0:54:230:54:28

called clam chowder. Now, here, this is vitally important, Clive,

0:54:280:54:32

cos when you were off playing with Floyd

0:54:320:54:34

and discussing how this was going to be shot,

0:54:340:54:37

I actually cooked the clams in some...water, right?

0:54:370:54:41

And this is all the lovely juice that came out of the shells.

0:54:410:54:44

Sorry about my hand trembling! But it was a late night last night,

0:54:440:54:47

that's why I'm doing this programme, right? Cos a bet is a bet,

0:54:470:54:50

OK? OK, it's going in the pot now, right? There you go, right?

0:54:500:54:54

Now I'm going to let that simmer down for 25 minutes. 25 minutes,

0:54:540:55:00

and if you get down on this pot, Clive, not right in it,

0:55:000:55:02

but get down so we can see what we're doing...

0:55:020:55:05

That's jolly good... We'll join you later on...

0:55:050:55:08

Oh, by the way... No, no, no, no, no, no, no...

0:55:080:55:11

Rice. I had to put the rice in, thank you very much indeed,

0:55:110:55:14

a little sign came up and said, "Rice." Right, the rice goes in...

0:55:140:55:17

And while I'm at it, cos I want to do this quickly...

0:55:170:55:20

You know, I'm going to put the clams in too.

0:55:200:55:23

So, whack the clams in, stir that around and you can see that...

0:55:230:55:28

Those lovely colours all getting to know each other.

0:55:280:55:31

And I think we just end the shot on there

0:55:310:55:34

and the next time you see it, we'll be eating it.

0:55:340:55:36

This is an honest cookery programme, it's honest...

0:55:370:55:41

This is the first time I've ever cooked it, right?

0:55:410:55:44

Some cheese...

0:55:440:55:46

A handful of parsley, not too much.

0:55:460:55:48

Not too much(!)

0:55:490:55:51

Now, try that and tell me that that's the best thing

0:55:510:55:54

you've ever tasted in your entire life...

0:55:540:55:57

Or not...

0:55:580:55:59

It absolutely breaks my heart to tell you

0:56:090:56:12

-that it is delicious, it truly is.

-Really? Honestly?

0:56:120:56:15

-Honestly. You try it yourself.

-A little spoon.

0:56:150:56:18

It's peppery, it's cheesy, it's clam-y...

0:56:180:56:20

-It's vegetable-y, it's bloody marvellous.

-It is pretty good.

0:56:210:56:24

-Isn't it? Let's have some more.

-Brilliant.

0:56:240:56:27

OK, walk away over a cliff, Clive, cos this is superb.

0:56:270:56:30

This is about the only harmonious moment you will ever see

0:56:300:56:32

-of Pritchard and me.

-I think you are a wonderful director.

0:56:320:56:36

-You're a terrific presenter.

-Mm.

-What are you doing after the show?

0:56:360:56:40

Going to a dance, actually. Do you want to come?

0:56:400:56:43

Great man, great TV. Now, as ever on Best Bites,

0:56:470:56:50

we're looking back at some of the most memorable dishes

0:56:500:56:54

from the Saturday Kitchen archives. Still to come on today's show...

0:56:540:56:57

James has his hands full as Silvena Rowe and James Tanner

0:56:570:57:00

go head-to-head in the Omelette Challenge.

0:57:000:57:02

Galton Blackiston is here with a great little lamb dish that

0:57:020:57:05

is sure to get your mouth watering.

0:57:050:57:07

He roasts the lamb and serves it with a delicious

0:57:070:57:09

slow-braised shallot and herb puree.

0:57:090:57:11

And Joanne Froggatt faces her food heaven or food hell.

0:57:110:57:15

Did she get her food heaven? Chocolate mousse in a

0:57:150:57:17

tuile box, served with fresh raspberries and vanilla cream.

0:57:170:57:20

Or her food hell, green coriander monkfish with coriander poppadom?

0:57:200:57:24

You can find out what she got at the end of the show.

0:57:240:57:26

Next up, it's the fantastic Florence Knight, who is here with an

0:57:260:57:29

unusual take on a seafood salad that includes some very buttery bread.

0:57:290:57:34

Next is a recipe that comes from a woman in charge of the top

0:57:340:57:37

London restaurant Polpetto, it's Florence Knight.

0:57:370:57:39

Great to have you on the show, your first time on the show.

0:57:390:57:42

-It is.

-And you are going to be doing two dishes...

-We are...

0:57:420:57:44

So, what are we going to do first? What's the mussel one, first?

0:57:440:57:47

So we are going to do some deep-fried mussels with kumquats

0:57:470:57:49

and rosemary. And then you are going to be helping me

0:57:490:57:52

out with some broccoli, this is white-sprouting broccoli,

0:57:520:57:55

-anchovies and burnt-butter bread.

-Exactly.

0:57:550:57:57

If you want to get that butter straight in that pan.

0:57:570:57:59

I will do that. And then get... Are we going to make this with...?

0:57:590:58:02

-This stuff comes from Cornwall.

-It does, it's a lovely

0:58:020:58:04

guy called Sean, it's really quite spicy

0:58:040:58:07

and not so cabbage-y compared to the normal purple stuff.

0:58:070:58:11

-Right, and we want a block of butter in here.

-Yes, exactly.

0:58:110:58:16

So a whole block of butter going in the pan. Get that nice and hot.

0:58:160:58:19

You can take it quite dark.

0:58:190:58:21

-Right, so the mussels going in the steamer?

-Uh-hm.

0:58:210:58:24

So, tell us about your restaurant, then...

0:58:240:58:26

First of all, whereabouts is it?

0:58:260:58:28

So, it's right in the heart of Soho, James. Berwick Street.

0:58:280:58:32

Open a year now and, yeah, it's a daily-changing menu,

0:58:320:58:37

Italian-inspired but British seasonal produce.

0:58:370:58:41

Italian-inspired, why? Why Italy, for you?

0:58:420:58:45

-I suppose it's my kind of approach of cooking...

-Yeah.

0:58:450:58:49

..is a little bit more relaxed. I mean, I'm French-trained

0:58:490:58:52

but it's... I love doing pastas, fresh pastas, raviolis

0:58:520:58:56

and that's the kind of thing I love to cook, really.

0:58:560:58:59

Well, you're classically French... Weren't you trained

0:58:590:59:02

-with Richard Bertinet? The baker?

-I did do some baking with Richard,

0:59:020:59:05

-yes.

-Yeah.

-He got me up very early in the morning,

0:59:050:59:09

-doing ten kilos of dough.

-Yeah, OK...

0:59:090:59:12

Right, so this is the rosemary for the mussels, is it?

0:59:130:59:16

Yeah, and I'm also picking you some for the croutons,

0:59:160:59:19

-so I'll get that cut down.

-I've chopped it already.

0:59:190:59:21

-Oh, you have, wow. Right.

-OK.

-Ahead of me.

-Right, tell us about this

0:59:210:59:25

-broccoli, then... If you can't get this...

-Yeah, you can

0:59:250:59:29

-just use normal purple...

-Purple-sprouting broccoli.

0:59:290:59:31

No problem at all. Again serving it raw,

0:59:310:59:34

-so just use the nice, tender stems.

-Yep.

0:59:340:59:36

-OK.

-So the rosemary is just going straight in.

0:59:380:59:41

Now, Craig, I don't know if you have seen this stuff but...

0:59:410:59:44

-You probably use this, Paul?

-Yeah, we've just got some last week.

0:59:440:59:47

-You can eat it raw.

-Yes, delicious.

0:59:470:59:49

-So, what do you do with it, back at the restaurant?

-Mm!

0:59:500:59:53

-What would you do with it?

-You can put it in that spring-style

0:59:530:59:56

minestrone, but just steamed with some olive oil and lemon.

0:59:560:59:59

Yep, it's nice.

0:59:591:00:01

Right, with the butter starting to brown a little bit,

1:00:011:00:05

then we take the bread. This is a focaccia loaf.

1:00:051:00:08

Straight into that foaming butter, James.

1:00:081:00:10

Now, you are making the dressing for the salad,

1:00:101:00:12

so tell us what is going in there.

1:00:121:00:14

Parmesan and anchovies straight in.

1:00:141:00:16

-Yep.

-Mussels aren't quite open.

1:00:161:00:19

So you know this dish is going to be good,

1:00:191:00:21

look at that, bread just fried in half a pound of butter.

1:00:211:00:25

LAUGHTER

1:00:251:00:28

-Not exactly a dancer's diet...

-Don't you worry...

1:00:281:00:31

Tell me about it. You put on me a diet.

1:00:311:00:35

I remember, when I did the show.

1:00:351:00:37

-It's delicious, though.

-They put me on a diet...

1:00:371:00:40

-He looked amazing at the end of it.

-They put me on a diet...

-No!

1:00:401:00:43

I lost five-and-a-half stone. What they didn't realise...

1:00:431:00:45

every time they voted me through on a Saturday night,

1:00:451:00:48

I used to stop by a very well-known chicken shack

1:00:481:00:50

and have a massive bucket and chips on the way home.

1:00:501:00:52

LAUGHTER

1:00:521:00:54

-I was so hungry! Right, so the mussels...

-Mussels are nearly open,

1:00:541:00:58

-not quite.

-Going to get the guys to do these. They want peeling and then

1:00:581:01:02

-these get deep-fat fried.

-Yes, exactly, just a light

1:01:021:01:05

polenta and semolina mix.

1:01:051:01:07

-Give them a good shake.

-Be with you in a second.

1:01:091:01:11

So, the butter, you just get that nice and brown

1:01:111:01:14

and you want that to coat in all that bread...

1:01:141:01:16

-Yeah, we can take it quite dark, James.

-OK. So that's that one.

1:01:161:01:19

Just get that nice flavour... I'm just going to turn this on...

1:01:191:01:22

We'll see what's ended up in there. So you've got the roasted

1:01:311:01:34

-garlic in there, is it?

-Roasted garlic, creme fraiche, anchovies,

1:01:341:01:37

Parmesan. And a little bit of Moscatel vinegar,

1:01:371:01:39

one of my favourite vinegars. Hopefully, these are open.

1:01:391:01:42

Now, you mention it was kind of Italian-influenced

1:01:421:01:45

but it seems to me that... it's like a sort of tapas...

1:01:451:01:47

-little small sort of dishes or...?

-Yes, it's...

1:01:471:01:49

They are quite substantial small plates but they're

1:01:491:01:52

all designed for sharing,

1:01:521:01:54

-which is just my favourite way of eating, really.

-Right.

1:01:541:01:56

I think it's sociable, you don't waste any food,

1:01:561:01:59

you get what you want to eat.

1:01:591:02:01

You're not stuck with lots of things...

1:02:011:02:03

-If I can get Paul working.

-No problem.

-Get the guys

1:02:031:02:06

-working on that one.

-Thank you.

-So, they are just in ice

1:02:061:02:08

-just to cool them down?

-Yes.

1:02:081:02:11

And then you've picked some leaves cos we're going to deep-fat fry these,

1:02:111:02:14

-is that right?

-Yeah, I've done the deep-fried leaves

1:02:141:02:16

-so we just need to cut the kumquats now.

-I'll do those in a minute.

1:02:161:02:20

And we've got Parmesan. Now, this part of it is quite crucial

1:02:201:02:23

cos you've got the rosemary and Parmesan and

1:02:231:02:25

you add this to the bread while it's still warm?

1:02:251:02:27

Yes, so it really clings to the bread,

1:02:271:02:29

you don't want it to kind of fall off, so you want

1:02:291:02:32

all that butter on there. Sometimes, people make the mistake

1:02:321:02:34

of draining the butter. You want it. You want all that lovely fat.

1:02:341:02:38

-OK.

-There's nothing wrong with a bit of fat, is there?

1:02:381:02:40

Well, not when you are using about half a pound of butter in there, as well, not really.

1:02:401:02:44

-It's flavour.

-So, what have you got in that mixture there?

1:02:441:02:47

This is polenta and semolina mix, so the polenta is quite fine,

1:02:471:02:52

whereas the semolina is a little bit coarser, so it clings

1:02:521:02:55

to the mussels a little bit better.

1:02:551:02:57

See, you obviously did your research.

1:02:571:02:59

This is my kind of cooking.

1:02:591:03:00

I could just eat this, just as it is.

1:03:001:03:02

I've heard you like...

1:03:021:03:04

Just a little bit of that.

1:03:041:03:06

So often, we don't often get kumquat on this show, really.

1:03:061:03:09

People don't know what to do with them.

1:03:091:03:11

No, and these are actually Sardinian.

1:03:111:03:13

They grow in little pots and are hand-harvested,

1:03:131:03:16

and they're so beautiful.

1:03:161:03:17

I mean, just eat them raw, I can just eat a whole one.

1:03:171:03:20

They have a quite complex flavour, but delicious.

1:03:201:03:23

So many times, they're put in jams and...

1:03:231:03:25

Yeah, they are underused, really. I think the big seeds...

1:03:251:03:28

How are the guys doing with the mussels?

1:03:281:03:30

That's probably enough, there. I'll give you these

1:03:301:03:32

then you can crack on with those.

1:03:321:03:33

-There you go.

-Perfect.

-You want to take those?

1:03:331:03:35

-I'll finish off...

-Thank you.

-..the kumquat things.

1:03:351:03:38

So, in the salad, we've got the raw...

1:03:381:03:40

..broccoli, I've got lovely anchovies.

1:03:421:03:44

These are fantastic. These are white anchovies,

1:03:441:03:46

the ones you get in that nice, natural oil and stuff like that.

1:03:461:03:49

-Yeah, boquerones.

-Which are these.

1:03:491:03:51

We have got some capers, non-salted capers,

1:03:511:03:53

and then, of course, the bread.

1:03:531:03:55

Now, explain to us what we're doing now.

1:03:551:03:56

I'm just drying off the mussels a little bit -

1:03:561:03:58

when anything is a little bit wet and it goes into a fryer,

1:03:581:04:01

it doesn't really crisp off very well.

1:04:011:04:04

So just getting them a little bit drier.

1:04:041:04:07

Right. And then, the idea of this,

1:04:071:04:10

the bread goes into the rosemary, with the Parmesan.

1:04:101:04:15

Yes, exactly, so it coats it really nice and evenly.

1:04:151:04:19

A touch of this butter. There you go.

1:04:201:04:23

A little bit more. A touch more for Craig.

1:04:231:04:25

-LAUGHTER

-James! You're getting carried away.

1:04:251:04:27

He's directing, now, he's not...

1:04:271:04:29

And if you want to bash up some of the bigger pieces, James,

1:04:291:04:32

so they're not too huge.

1:04:321:04:34

Yeah, OK. I'll mix...

1:04:341:04:36

Just shaking off the excess of the flours in here

1:04:361:04:38

so it's not too much.

1:04:381:04:40

Going straight into the hot fryer, really hot fryer, 190, boiling.

1:04:401:04:44

So the polenta makes it nice and crisp,

1:04:441:04:46

is that what you're looking for?

1:04:461:04:47

It does, yeah. It just adds a little bit more texture to the mussels.

1:04:471:04:52

And the little kumquats, here.

1:04:521:04:54

So, how many people does your restaurant seat, then?

1:04:541:04:57

-About 70.

-Yeah?

-Yeah.

1:04:571:05:01

Right, I've got a bit of that, and then we've got the rosemary.

1:05:021:05:06

I'll give you that, cos I know...

1:05:061:05:08

-Oh, you've got some ready.

-Yeah.

-OK. Good.

1:05:081:05:11

-I'll move that out of the way.

-Mussels are coming out, now, James.

1:05:111:05:14

I'm nearly there. Give me a second.

1:05:141:05:16

I'll just give you the dressing.

1:05:161:05:18

And then the idea is we just chop this bread,

1:05:181:05:20

to make it a little bit smaller for the salad.

1:05:201:05:22

Exactly, so it's not too big for your mouth, obviously.

1:05:221:05:25

You don't want kind of bits of bread falling out everywhere.

1:05:251:05:28

Not very ladylike.

1:05:281:05:30

That will go in there.

1:05:301:05:31

Take a little bit of the smaller pieces of bread as well.

1:05:311:05:35

-There's your plate for your mussels.

-Thank you, James.

1:05:351:05:37

The salad just wants a little bit of dressing.

1:05:371:05:39

-Just a little, not too much.

-There we go.

1:05:391:05:42

Where have those pieces of kumquat gone, James?

1:05:421:05:44

-I had them sliced.

-Ah...

1:05:441:05:47

That's all right, I'll get a few more.

1:05:471:05:50

-So, they just go with the mussels, is that right?

-Yes, exactly.

1:05:501:05:53

So, just kind of a nice, loose...

1:05:531:05:55

I think food always looks lovely when it's quite relaxed,

1:05:551:05:57

not too over-plated.

1:05:571:05:59

-So, a few little pieces, there.

-There you go.

1:05:591:06:02

And then the salad.

1:06:021:06:03

A little bit of black pepper in here, probably, I think.

1:06:031:06:06

So this is, like, a sort of Spanish panzanella salad,

1:06:061:06:09

which they do with those lovely tomatoes

1:06:091:06:11

-and stuff like that, isn't it?

-Yeah, exactly.

1:06:111:06:13

But instead, you've got sardines with that one, anchovies.

1:06:131:06:17

But... And you've got some Parmesan to go over the top.

1:06:171:06:20

Yeah, where is that...? Oh, there it is.

1:06:201:06:22

Perfect. So...

1:06:221:06:24

Then just a few pieces of fresh Parmesan, shaved over the top.

1:06:241:06:28

And a little bit of olive oil, James.

1:06:301:06:32

-A little olive oil. Got that.

-Thank you.

1:06:321:06:35

There we go. Perfect.

1:06:351:06:36

So, give us the name of these dishes, then.

1:06:361:06:38

So this is mussels, kumquats and rosemary,

1:06:381:06:40

and broccoli, burnt-butter bread and anchovies.

1:06:401:06:43

Burnt-butter bread salad. Proper.

1:06:431:06:46

-It was on its way out, wasn't it?

-I know.

1:06:511:06:53

It was on its way, it's levitating. There we go. Over here.

1:06:531:06:56

Dive into that one.

1:06:561:06:58

-Wow.

-Tell us what you think.

1:06:581:07:00

There we go.

1:07:001:07:01

And the little deep-fried mussels with rosemary and kumquats.

1:07:011:07:04

Nice and simple. It is like a little tapas dish, that kind of style.

1:07:041:07:07

Mmm!

1:07:071:07:09

-Oh, that's really, really nice.

-Are these the type of dishes

1:07:091:07:11

that you do in the restaurant?

1:07:111:07:12

Yeah. Yeah, so, lots of little, small plates like this, really.

1:07:121:07:15

Is it a posh restaurant? Is it expensive, darling?

1:07:151:07:17

-LAUGHING:

-No!

1:07:171:07:19

Can I afford to go, then?

1:07:191:07:21

No, it's not at all, not at all.

1:07:211:07:23

Like I say, it's got a great atmosphere,

1:07:231:07:25

it's not expensive, really reasonable.

1:07:251:07:28

-Happy with that?

-Lovely.

-Really, really delicious.

1:07:281:07:31

Now, if all salads contained burnt-butter bread,

1:07:351:07:38

I'd probably be eating a whole lot more of them.

1:07:381:07:40

Now time for the Omelette Challenge, and this week,

1:07:401:07:42

James Tanner and Silvena Rowe go head-to-head

1:07:421:07:45

and both are targeting quick times,

1:07:451:07:47

although I can't help feeling the real competition

1:07:471:07:49

is really about who has the spikiest hair.

1:07:491:07:52

The answer is Silvena - Silvena has the spikiest hair.

1:07:521:07:55

You know the story by now - three-egg omelette,

1:07:551:07:57

cooked as fast as you can.

1:07:571:07:58

-Put the clocks on the screen.

-No.

1:07:581:07:59

This is just for you at home. These guys can't see.

1:07:591:08:01

The clock stops as soon as the omelette hits the plate.

1:08:011:08:04

Are you ready? Three, two, one, go.

1:08:041:08:06

-No!

-Oh!

1:08:061:08:08

Can they beat their time?

1:08:091:08:10

-I know you want to get in the top ten, don't you?

-I do.

1:08:101:08:13

23 seconds, just above.

1:08:131:08:16

This is the secret, how quick you can get it on a plate.

1:08:181:08:21

Remember, it must be an omelette.

1:08:211:08:23

It's got to be an omelette.

1:08:231:08:25

We've got an omelette over here.

1:08:271:08:29

Ah!

1:08:291:08:30

JAMES MARTIN LAUGHS

1:08:301:08:32

Whoa!

1:08:321:08:33

-Mr Tanner wasn't happy with that.

-We'll leave that there, eh?

1:08:351:08:38

We've got a two-and-a-half-egg omelette here.

1:08:381:08:41

Look at that. Oh...

1:08:411:08:43

Close, that one, James. Even I admit that.

1:08:431:08:45

Yeah. I think that's still...

1:08:451:08:46

That's still wandering round the farmyard, mate.

1:08:461:08:49

It is a bit, it is a bit.

1:08:491:08:50

I think we need some new pans, though.

1:08:501:08:53

Don't blame the pans. Right, Silvena...

1:08:531:08:55

She's been practising.

1:08:551:08:56

It's an omelette. Right, how do you think you've done?

1:08:561:08:59

Mr Tanner?

1:08:591:09:00

I know you're just going to throw it off the board anyway.

1:09:001:09:04

I'm not even going to go for it.

1:09:041:09:05

You'll disqualify me cos it's a lame omelette.

1:09:051:09:08

Right, you did it...

1:09:081:09:10

Not quicker. You did it in 26.48.

1:09:101:09:13

So you get that - take that and put it on your fridge.

1:09:131:09:15

-Silvena...

-Are you saying that I...?

1:09:151:09:17

-Argh!

-I think you've done very well.

1:09:171:09:20

-Oh...

-Silvena...

1:09:221:09:23

You're not going to disqualify me now.

1:09:231:09:25

Well, you obviously did it quicker than 34 seconds.

1:09:251:09:28

You knocked more than...

1:09:281:09:30

I'm not more than 25?

1:09:301:09:34

You are, just slightly.

1:09:341:09:35

26.24.

1:09:351:09:37

24.24, sorry. I've got it wrong. There you go.

1:09:371:09:40

24!

1:09:401:09:41

24.24.

1:09:411:09:43

Which makes you our fastest woman on the board.

1:09:431:09:45

Oh, thank God! Yes!

1:09:451:09:46

-CHEERING

-Yes, yes, yes!

1:09:461:09:49

Unfortunately, it's not an omelette and you're disqualified.

1:09:491:09:52

No, I'm joking.

1:09:521:09:54

-No, no, no!

-I'm only joking. Trust me.

1:09:541:09:57

Nervous I do not get, normally. But here, this does my head in.

1:09:571:10:01

So Silvena became the fastest woman on the board -

1:10:051:10:08

and to think she's such a relaxed, calm and timid person(!)

1:10:081:10:12

Up next, it's Galton Blackiston with a lovely lamb dish

1:10:121:10:15

and yet another beautiful pullover.

1:10:151:10:17

-Great to have you back on the show.

-Thank you.

1:10:171:10:19

What are we cooking, then?

1:10:191:10:20

We are dealing with this -

1:10:201:10:22

this is a double loin of lamb.

1:10:221:10:23

The centre of the lamb...

1:10:231:10:25

Now this is your Barnsley chop, which would be cut...

1:10:251:10:28

Absolutely. Cut across it, it would be a Barnsley chop.

1:10:281:10:30

At home, I'd tend to do it a bit longer,

1:10:301:10:32

so that you can do nice, long slices.

1:10:321:10:34

This will feed about, what, four people nicely.

1:10:341:10:37

Yeah, OK. So you're going to sit that on a bed of veg.

1:10:371:10:39

-I'm sitting it on a bed of veg.

-Lots of garlic.

1:10:391:10:41

Lots of garlic, cos I like to serve the garlic with it.

1:10:411:10:43

We've got some carrots, celery, some onions,

1:10:431:10:46

lots of garlic, mint and rosemary in there.

1:10:461:10:49

-Absolutely.

-OK.

1:10:491:10:50

What I'm going to do with this, sometimes,

1:10:501:10:52

there is a skin which is on the very outside of the lamb,

1:10:521:10:54

and I sometimes take that off.

1:10:541:10:55

But at home, would I do it? No, I wouldn't.

1:10:551:10:58

What would people be asking for? If they're going to do this,

1:10:581:11:00

what would they be asking from the butcher?

1:11:001:11:02

What is the cut?

1:11:021:11:03

Yeah, it's a loin of lamb. A loin of lamb on the bone.

1:11:031:11:05

-Yeah.

-You don't want the rack end, you want the loin end.

1:11:051:11:08

Or if you ask for a short saddle.

1:11:081:11:09

-A short saddle, absolutely.

-A short saddle on the bone.

1:11:091:11:12

Give it a good seasoning

1:11:121:11:13

and give it a good coating in the pan.

1:11:131:11:16

Whilst that is on, what I'm going to do is...

1:11:161:11:19

Of course, you two have a connection, now.

1:11:191:11:21

Obviously, Great British Menu and all that.

1:11:211:11:23

But you're now a mentor, is that right?

1:11:231:11:25

Yes, I've gone to the height of mentoring.

1:11:251:11:30

But I mean, it's a fantastic programme -

1:11:301:11:32

-Galton, you've been on it.

-Absolutely.

1:11:321:11:34

It starts on Tuesday at six o'clock, the new series, for...

1:11:341:11:38

I think it's about five weeks.

1:11:381:11:39

Is that a little plug that you've just done?

1:11:391:11:41

Well, you know, we've got to carry the baton, pass it on.

1:11:411:11:44

It's a fantastic programme.

1:11:441:11:45

Not as good as Saturday Kitchen, obviously.

1:11:451:11:47

But...but it's only on once a week, Saturday Kitchen.

1:11:471:11:49

This is on all week. So...

1:11:491:11:51

Your chef's doing it as well, isn't he?

1:11:511:11:53

Yeah, well, my head chef is doing it, Richard.

1:11:531:11:55

It's moved on a level since I did it, I think.

1:11:551:11:58

You have now got three chefs competing for two places.

1:11:581:12:02

-Right.

-And it's very intense, it's a great programme.

1:12:021:12:05

Run through what we are doing, here, cos we've missed some of this.

1:12:051:12:08

What I'm doing here is I'm going to roast these shallots.

1:12:081:12:11

You could do these hours before, if you want, even the day before.

1:12:111:12:14

You roast them in tinfoil, with a bit of olive oil,

1:12:141:12:17

some thyme, rosemary, seasoning,

1:12:171:12:20

and you cook them until they are very soft in a moderate oven.

1:12:201:12:22

-Yeah.

-OK? Like so...

1:12:221:12:25

So, we wrap it up like that. Put them on a tray, put them in.

1:12:251:12:29

What it does, by roasting any vegetable,

1:12:291:12:31

it obviously intensifies the flavour of them.

1:12:311:12:34

-Right.

-And brings out the natural sweetness of the shallots.

1:12:341:12:37

So in here, I've got one which we've done.

1:12:371:12:43

-Yeah.

-And you'll see...

1:12:431:12:45

You can prep these in advance, can't you?

1:12:451:12:47

These are my favourite vegetable. These are now soft.

1:12:471:12:50

You can serve them like this, you can puree them,

1:12:501:12:52

or you can glaze them, which is what I'm going to do.

1:12:521:12:54

Glaze them - talking of glazing, I'll get that on.

1:12:541:12:56

Now, this lamb has got a nice bit of colour going on, there.

1:12:561:12:59

You want that in the oven?

1:12:591:13:00

That's going to go onto there, and then into the oven.

1:13:001:13:03

I'll give it a quick go. Like that.

1:13:031:13:06

And I use the vegetables as a sort of trivet to roast them on,

1:13:061:13:10

and then you could, if you really wanted to,

1:13:101:13:13

make a soup out of the vegetables in the bottom.

1:13:131:13:15

That's quite good.

1:13:171:13:18

We'll put that in there.

1:13:181:13:20

So that wants to go in at what temperature?

1:13:201:13:22

-About 200, 400, Gas Mark 6...

-Right.

-..I would say.

1:13:221:13:25

Now, that's perfect. You've got in there some...

1:13:251:13:28

-Sorrel.

-Sorrel, yeah, yeah, and you've got chervil in there.

1:13:281:13:32

I'm just going to blanch this parsley...

1:13:321:13:34

Sorrel is fantastic, cos it's coming into season, right now.

1:13:341:13:37

Exactly, this time of year, great with salmon, great with meat,

1:13:371:13:39

-that sort of thing.

-Sorry - what is sorrel?

1:13:391:13:42

-Do I eat...?

-It's a herb.

-HEATHER:

-A weed.

1:13:421:13:43

-Is it?

-It's that stuff, that's what it is.

1:13:431:13:45

I've never met a sorrel. Hello!

1:13:451:13:47

-HEATHER:

-Can you buy it in the greengrocer's?

1:13:471:13:49

Sorrel, you can fry it.

1:13:491:13:50

It's used in a classic dish, which is salmon with sorrel.

1:13:501:13:53

-Just with cream...

-Oh...

1:13:531:13:55

A very French dish.

1:13:551:13:56

-HEATHER:

-It's sour.

-Very sour.

1:13:561:13:59

-GLYNN:

-James, what Heather was asking

1:13:591:14:01

is could you just buy it in a supermarket or greengrocer's?

1:14:011:14:04

You can certainly...

1:14:041:14:05

It is a very seasonal product.

1:14:051:14:08

This time of year, you probably can get it in big supermarkets

1:14:081:14:12

or...or greengrocer's.

1:14:121:14:14

Some people call it vinegar leaf.

1:14:141:14:15

Would you be able to get it in Birmingham? I don't know.

1:14:151:14:18

You wouldn't forage your own,

1:14:181:14:21

as we were discussing earlier, Galton.

1:14:211:14:23

Rhubarb, is that rhubarb?

1:14:231:14:24

It's very acidic, it's great with fish, as James was saying.

1:14:241:14:27

I'm just going to quickly blanch this parsley,

1:14:271:14:30

cos you don't want to lose the wonderful green colour on it, OK?

1:14:301:14:33

-Like so.

-The green colour's going to help with our puree?

1:14:331:14:36

Yeah, this is a herb puree we're doing.

1:14:361:14:38

Again, you can make the herb puree in advance.

1:14:381:14:42

Which is the stuff that I'm placing in the blender, now.

1:14:421:14:45

Liking this.

1:14:451:14:47

This is your spinach, the shallots, garlic,

1:14:471:14:50

sorrel, chervil in there, which is, like, this aniseed stuff.

1:14:501:14:53

You could put mint in there,

1:14:531:14:54

you could put chives in there, if you wanted to.

1:14:541:14:56

You could ring the changes, do what you want.

1:14:561:14:58

But what you do want is this vibrant colour and strongly herby sauce.

1:14:581:15:03

And you get that mainly from blanching the parsley

1:15:031:15:05

that you've got there.

1:15:051:15:06

Don't overcook your veg,

1:15:061:15:07

don't overcook your herbs, like that.

1:15:071:15:09

-Yeah.

-Now, the cream, just a splash of cream in the top.

1:15:091:15:14

-Standing away.

-You can do that one.

1:15:141:15:16

Regular viewers will know this went everywhere

1:15:161:15:19

with my bisque, last week.

1:15:191:15:20

Give it a quick blitz.

1:15:201:15:22

-WHIRRING

-A little go, a little go.

1:15:221:15:23

Right.

1:15:231:15:25

Now, the more we blend it...

1:15:251:15:26

..the greener it becomes.

1:15:281:15:29

So you don't turn it off after ten seconds.

1:15:291:15:32

Now, in this pan...

1:15:321:15:35

..we are just going to colour up some of these shallots.

1:15:361:15:39

Now, you've been busy, recently,

1:15:431:15:44

cos I was driving through Norfolk, I kept seeing signs everywhere.

1:15:441:15:48

What is this "Grow for Galton" business?

1:15:481:15:50

Growing for Galton is the way forward!

1:15:501:15:52

-Right.

-What we're doing,

1:15:521:15:54

in conjunction with a local farmer mate of mine,

1:15:541:15:57

who is a massive potato grower,

1:15:571:15:59

he is growing varieties of potatoes for me.

1:15:591:16:02

-Right.

-So, we are trying new varieties...

1:16:021:16:06

-That's perfect, by the way.

-Yeah.

1:16:061:16:08

We're trying new varieties,

1:16:081:16:09

we've got a wonderful, very new variety called a Jazzy potato.

1:16:091:16:12

It's a little new potato. It's absolutely delicious.

1:16:121:16:16

And he's growing it for Morston,

1:16:161:16:19

and also doing different varieties,

1:16:191:16:21

like Melody, which is a new one, Fontaine...

1:16:211:16:23

-Right.

-And they are good for mashing and all that sort of thing.

1:16:231:16:26

You know, if this works really well for us,

1:16:261:16:29

we'll go on to new-season carrots, peas...

1:16:291:16:32

-Right.

-All that sort of thing.

1:16:321:16:33

You just want signs all over the place.

1:16:331:16:35

I do, saying "Grow for Galton".

1:16:351:16:37

It's not just you that's busy.

1:16:371:16:39

It's Dad, because he's got...

1:16:391:16:40

My dad! Oh, dear...

1:16:401:16:43

If you don't mind me saying, how old is your dad?

1:16:431:16:45

-Cos this is important...

-My dad is 83 on May 31st

1:16:451:16:50

and on May 31st, he is jumping out of an aeroplane.

1:16:501:16:53

GASPING

1:16:531:16:54

He did this three years ago,

1:16:541:16:55

and I thought he'd get it out of his system.

1:16:551:16:57

-Any reason why?

-He raises money for the air ambulance.

1:16:571:16:59

-It's a fantastic cause.

-Fantastic, yeah.

1:16:591:17:02

But he did this three years ago,

1:17:021:17:03

and I thought he'd got it out of his system, but obviously not, so...

1:17:031:17:06

Thought it was a phase he was going through.

1:17:061:17:08

-Basically, you just push through a sieve.

-Yeah.

1:17:081:17:11

You don't have to, but I like to.

1:17:111:17:12

If in doubt, push it through a sieve.

1:17:121:17:15

-Do you want to do the lamb and I'll do that?

-Yeah.

1:17:151:17:17

And then season it, and then this lamb has been rested.

1:17:171:17:21

This has had about 30 to 35 minutes,

1:17:211:17:24

it's perfectly pink lamb.

1:17:241:17:27

You must rest it.

1:17:271:17:29

I like carving it like this,

1:17:291:17:30

-which is slightly different, I suppose.

-Yeah.

1:17:301:17:33

And I like cooking it on the bone,

1:17:331:17:35

because I think you get extra flavour from it.

1:17:351:17:38

So, you've got the nice shallots, there.

1:17:381:17:39

They have been glazed.

1:17:391:17:41

-Perfect, perfect lamb.

-Then your little puree -

1:17:411:17:44

want me to do this thing, just to keep you happy?

1:17:441:17:46

Go on, go on, see if you can.

1:17:461:17:47

See if you can do it like Glynn does it.

1:17:471:17:49

LAUGHTER

1:17:491:17:51

That's it, you've got it!

1:17:511:17:52

Look at that.

1:17:521:17:54

Now, that lamb is absolutely perfectly cooked.

1:17:541:17:58

I would just pour all the sauce on it.

1:17:581:18:00

Then we have the shallots, just to go on the side.

1:18:001:18:03

If you wanted to put some garlic on it, you could do, but...

1:18:031:18:08

It's simple, it is an Easter-y dish.

1:18:081:18:11

-Got a little bit of garlic, there. There you go.

-Perfect.

1:18:111:18:14

And I'll tell you what, it eats beautifully,

1:18:141:18:16

and that's the main thing.

1:18:161:18:17

-A little bit of sauce over the top.

-A bit of sauce over the top.

1:18:171:18:20

Easy as that. Remind us what that is again.

1:18:201:18:22

Double loin of lamb, roasted shallots, herb puree...

1:18:221:18:26

-Easter.

-Do you want a little bit of liquorice dust on it?

1:18:261:18:29

Where is it? Bring it on!

1:18:291:18:30

LAUGHTER Look at that.

1:18:301:18:32

James has put it in his back pocket, hasn't he?

1:18:321:18:34

Don't forget, underneath the lamb,

1:18:371:18:39

you've got the nice fillet that you can use as well.

1:18:391:18:41

-Very important.

-That is the chef's bit.

1:18:411:18:43

There we go, have a seat over here.

1:18:431:18:46

-Dive in, tell us what you think.

-Lovely.

1:18:461:18:47

I love your chefs' turn of phrase -

1:18:471:18:49

-"It eats beautifully."

-It eats beautifully.

1:18:491:18:51

"How does it eat?" "It eats beautifully."

1:18:511:18:53

Important to keep the fat on there, as well, isn't it, really?

1:18:531:18:56

Very much so.

1:18:561:18:57

-Oh, I love a bit of shallot.

-Dive into that. But the puree,

1:18:571:19:00

-I suppose it works well with fish...

-It does.

1:19:001:19:02

When he carved that lamb, my stomach literally rumbled.

1:19:061:19:09

Great-looking food from a great-looking chef.

1:19:091:19:12

Now, when Joanne Froggatt came to the studio

1:19:121:19:14

to face her food heaven or food hell,

1:19:141:19:16

her top choice was chocolate,

1:19:161:19:17

but would she have to cope with coriander?

1:19:171:19:19

Let's find out.

1:19:191:19:20

Joanne, just to remind you, food heaven,

1:19:201:19:22

if you are not looking at it already...

1:19:221:19:24

Eyes are like a rabbit in headlights!

1:19:241:19:27

A chocolate egg, which could be transformed

1:19:271:19:29

into a lovely dark-chocolate mousse

1:19:291:19:31

with a chocolate tuile, turned into a box,

1:19:311:19:33

with...what else have we got?

1:19:331:19:35

A little whipped cream,

1:19:351:19:36

flavoured with vanilla and a few raspberries on the top.

1:19:361:19:39

-That's right.

-Alternatively, it could be over there.

1:19:391:19:41

Bunches and bunches

1:19:411:19:43

and bunches of coriander.

1:19:431:19:44

-Hm.

-Transformed into a monkfish curry with some coriander

1:19:441:19:47

and coriander seed poppadoms.

1:19:471:19:49

Now, we know what our viewers wanted at home. 2-1 to heaven.

1:19:491:19:53

-Yeah.

-Did these guys change their mind throughout the show?

1:19:531:19:57

-I don't know.

-Oh...

1:19:571:19:59

If I say that Nicki stuck with you...

1:19:591:20:01

-It is Easter.

-Nicki stuck with you.

1:20:011:20:02

-But unfortunately, all the boys stuck together...

-Oh...

1:20:021:20:06

-I knew it! I knew it!

-Unfortunately, you're having monkfish, love.

1:20:061:20:09

I knew the boys would go for curry.

1:20:091:20:10

-You can take that home with you, there you go.

-Thank you!

1:20:101:20:12

-Put it there.

-We'll start off with our monkfish.

1:20:121:20:15

What I'm going to first of all do is just quickly toast off

1:20:151:20:18

our coriander seeds, I'll tell you, before we crush them.

1:20:181:20:21

Literally toast them off in a dry pan,

1:20:211:20:23

just to get the flavours out of there.

1:20:231:20:27

Antonio is basically just going to literally crush those up.

1:20:271:20:30

-Wonderful.

-They are going to go into there.

1:20:301:20:32

What we're going to do is make our own poppadoms.

1:20:321:20:35

To do that, you need crushed coriander seeds...

1:20:351:20:37

-Oh, the smell, wonderful.

-Yeah - we've got gram flour.

1:20:371:20:39

You can use chickpea flour, which we've got in here.

1:20:391:20:41

Then you take some water,

1:20:411:20:42

mix that together with coriander seeds,

1:20:421:20:44

a bit of chopped coriander, please, Tristan.

1:20:441:20:46

-Yeah.

-Then we are going to deep-fry them.

1:20:461:20:48

All right? So, making your own poppadoms.

1:20:481:20:50

I can see you're really impressed with this so far(!)

1:20:501:20:52

Where has the chocolate egg gone?

1:20:521:20:54

-Not interested unless it's chocolate.

-All right, OK.

1:20:541:20:56

Literally just put the oil in there.

1:20:561:20:58

Now, for our monkfish,

1:20:581:20:59

going to start off with our puree, first of all -

1:20:591:21:02

or, rather, our marinade - for our monkfish.

1:21:021:21:05

We've got some garlic, four cloves of garlic, some salt.

1:21:051:21:09

Get all that garlic out of there.

1:21:091:21:12

Then some ginger, which we are...

1:21:121:21:14

Just going to take this root ginger like that.

1:21:141:21:16

Ginger is, funnily enough, when it goes wrinkled, don't buy it.

1:21:161:21:20

Make sure it is nice and smooth, like that, the smooth skin.

1:21:201:21:23

Wrinkled means it's literally gone old and it's dried out,

1:21:231:21:26

so make sure you buy it with a smooth skin.

1:21:261:21:28

A bit of ginger, that goes on there. Lid on, quickly blitz this.

1:21:281:21:32

Don't want very long, just quickly blitz it,

1:21:321:21:35

so it's nice and chopped.

1:21:351:21:37

There you go - take this out.

1:21:371:21:39

I'll do that again.

1:21:391:21:41

Haven't quite got that enough...

1:21:411:21:43

There you go.

1:21:431:21:44

Then we'll remove this out of here

1:21:441:21:47

and place it in a bowl with a little bit of lemon juice.

1:21:471:21:51

You can see the boys there, making our little poppadoms.

1:21:511:21:54

Very simple to make, really.

1:21:541:21:56

Well...

1:21:561:21:57

LAUGHTER

1:21:571:21:59

We'll soon find out!

1:21:591:22:01

I don't know what Tristan did in rehearsal.

1:22:011:22:02

But he's had practice, now. But anyway, there we go.

1:22:021:22:05

A little bit of lemon juice.

1:22:051:22:07

-Can you pass me some olive oil?

-Yeah.

-There we go.

1:22:071:22:09

-That one?

-Yeah, that's the one. A bit of olive oil.

1:22:091:22:11

-That's going to go in there as well.

-I'll give him the poppadoms...

1:22:111:22:15

Then we've got our monkfish. Anglerfish, monkfish...

1:22:151:22:17

Use a lot of this in Italy, don't they?

1:22:171:22:19

-Yeah.

-Yeah, this stuff. It's fantastic.

1:22:191:22:21

What do you call it over there?

1:22:211:22:22

-Scampi.

-Scampi.

1:22:221:22:24

LAUGHTER

1:22:241:22:26

You've done that to wind me up!

1:22:261:22:28

Scampi - but that is what we used to do over here.

1:22:281:22:30

I know, I know.

1:22:301:22:31

We used to do that, we used to destroy this

1:22:311:22:33

by covering it in breadcrumbs and stuff like that.

1:22:331:22:36

Scampi...

1:22:361:22:37

But you've got a nice little monkfish

1:22:371:22:39

which we're going to chop up.

1:22:391:22:41

60% waste on a whole monkfish, which is why...

1:22:411:22:43

-Coda di rospo.

-Coda di rospo.

1:22:431:22:45

This is why it's actually quite expensive, nowadays.

1:22:451:22:48

But it used to be cheap, cos literally,

1:22:481:22:50

the head is about 60% of the whole entire fish.

1:22:501:22:52

-Really?

-Huge, great big thing.

1:22:521:22:54

All we are going to do is just marinade this slightly.

1:22:541:22:56

-Yes.

-And then fry this off in a hot wok.

1:22:561:23:01

-This is where you've got to do some work, Joanne.

-Oh, OK.

1:23:011:23:03

-There you go.

-Got to stir it.

-You keep mixing that.

1:23:031:23:06

There we go, mix that around.

1:23:081:23:10

-I'll get you a spoon.

-Right.

1:23:101:23:14

-Thank you.

-Don't burn my spatula.

-OK.

1:23:141:23:17

Just give that a quick mix,

1:23:171:23:18

then we're going to turn our attention to the coriander.

1:23:181:23:21

Not going to put the coriander in yet.

1:23:211:23:23

But you've got the coriander root.

1:23:231:23:25

Now, you can see the boys, look at that.

1:23:251:23:27

Poppadom, nice and thin.

1:23:271:23:28

Is that to your standard, Chef? Are you all right with that?

1:23:281:23:31

-Soon find out when it's deep-fried, anyway.

-Yeah. Let me see.

1:23:311:23:35

Turn the fryer up a bit.

1:23:351:23:37

They do look quite nice, actually. They do look good.

1:23:371:23:39

And you deep-fry them like that, you see?

1:23:391:23:42

The oil has gone up a bit...

1:23:431:23:45

You'll never buy your poppadoms in again.

1:23:451:23:47

-You'll never buy them again.

-Exactly. Never buy them again.

1:23:471:23:50

In we go with the coriander root, that's going to go in

1:23:501:23:53

while you're frying that off.

1:23:531:23:55

There you go.

1:23:551:23:56

In we go with the chilli.

1:23:561:23:58

A little bit of that. Lid on, give this a quick blitz.

1:24:001:24:04

So, we use the entire root

1:24:051:24:06

and we are using the coriander seeds and the coriander itself,

1:24:061:24:10

the top one.

1:24:101:24:11

We throw that lot in now.

1:24:111:24:13

So, that goes in.

1:24:141:24:15

In we go. Give it a quick mix around.

1:24:161:24:18

Just turn that up a bit.

1:24:181:24:20

Now, at this point, we're going to pop in some tomato,

1:24:201:24:24

tinned tomatoes.

1:24:241:24:26

You do a bit of cooking at home, don't you?

1:24:261:24:28

I do a little bit, yeah. I do a bit.

1:24:281:24:29

I'm not very good, got to say.

1:24:291:24:31

LAUGHTER

1:24:311:24:33

I can stir things, but...

1:24:331:24:35

There you go, a little bit of water.

1:24:351:24:38

And we basically just bring that to the boil.

1:24:381:24:41

You can leave that for a sec, put the lid on.

1:24:411:24:43

-And look at our poppadoms, you see?

-They are popping.

1:24:431:24:46

See, look at that. Poppadoms.

1:24:461:24:47

The idea is not to make it... not to make the oil too hot,

1:24:471:24:51

cos otherwise, they'll burn.

1:24:511:24:53

But also, if they're thin enough, THIN enough...

1:24:531:24:57

I'm working on it!

1:24:571:24:58

When they are nice and THIN, THIN, you can get them so they actually

1:24:581:25:02

bubble in the centre, that's when you get that bubble.

1:25:021:25:04

Alternatively, they'll look like a deep-fried scone.

1:25:041:25:06

-Look, look.

-They're thin, they're nice.

1:25:061:25:09

They're getting there, they're getting there.

1:25:091:25:11

Slowly but surely.

1:25:111:25:13

It's going to be food heaven by the time I'm finished.

1:25:131:25:16

Right, so, final bit for our sort of curry.

1:25:161:25:18

This is a coconut sort of curry.

1:25:181:25:20

Sorry, not coconut - a little bit of yoghurt.

1:25:201:25:23

Some chopped coriander, plenty of chopped coriander,

1:25:231:25:25

as well, for this one.

1:25:251:25:27

And the idea is with these poppadoms,

1:25:271:25:29

we cook them in batches as well.

1:25:291:25:31

-If you are doing these in a fryer...

-Next, please.

1:25:311:25:33

-Next, please!

-Yes, Chef. Coming, Chef.

1:25:331:25:35

Here we go.

1:25:351:25:37

If you are just switching on,

1:25:371:25:38

Antonio Carluccio is cooking Indian food.

1:25:381:25:40

There we go, a new series, I'm telling you.

1:25:401:25:42

Antonio is in your kitchen. There you go, Chef.

1:25:421:25:44

Right, now, if you look in here, you can see our fish.

1:25:441:25:47

That does look nice, to be fair. I love monkfish, so...

1:25:491:25:51

Should be cooking away nicely. Not quite finished, yet,

1:25:511:25:54

cos then, if I take the yoghurt...

1:25:541:25:56

Throw them in as well...

1:25:561:25:57

Very complex, curry and all of that.

1:25:581:26:01

The spices are unbelievable.

1:26:011:26:03

Some of the spices in curries can be quite complex.

1:26:031:26:05

I think this is pretty straightforward,

1:26:051:26:07

with the coriander seeds and that sort of stuff,

1:26:071:26:09

but you do need to toast them off beforehand,

1:26:091:26:11

and then, what I like to do as well, with coriander,

1:26:111:26:14

is I like to cook out the coriander.

1:26:141:26:15

I know you use a lot of coriander...

1:26:151:26:17

-Not so much in Italy...

-Not any more.

1:26:171:26:19

Used to be used about 300, 400 years ago.

1:26:191:26:23

You had the cooking of Bartolomeo Scappi,

1:26:231:26:25

the cook of the popes.

1:26:251:26:28

-Yeah.

-And he was using that.

1:26:281:26:29

Then it disappeared - I don't know why.

1:26:291:26:32

-But you used to have a lot.

-Oh, yes.

1:26:321:26:35

It makes now a little appearance again here and there,

1:26:351:26:38

but it is not popular.

1:26:381:26:41

Salt, black pepper, lemon juice... There you go.

1:26:411:26:46

So, a bit of that, and all we do now is just give it a quick stir.

1:26:461:26:50

-You can give it a quick start.

-OK.

-I'll get a spoon.

1:26:501:26:53

-Next, please.

-Next, please!

1:26:531:26:56

Do you want it thin or what?!

1:26:561:26:57

Like a production line, it's brilliant.

1:26:571:26:59

-Here we go.

-That's it, give it a quick stir.

1:26:591:27:01

We've got our poppadoms, that I have got here.

1:27:011:27:03

Take this one, here.

1:27:031:27:04

-Look at those.

-Paper-thin.

1:27:041:27:06

There you go. And then, if I grab some of this curry...

1:27:061:27:10

I can then lift it out.

1:27:101:27:12

So, you can do this with monkfish...

1:27:121:27:13

Not that you're going to cook it at home, are you?

1:27:131:27:16

You hate coriander - don't know why I'm talking to you.

1:27:161:27:18

Well, just in case, you know.

1:27:181:27:19

-You could, if you want to.

-If I wanted, yes.

1:27:221:27:24

Do it with different types of fish as well,

1:27:241:27:26

a bit of chicken, as well, if you wanted to.

1:27:261:27:28

Switch that off.

1:27:281:27:30

Then we've got the poppadoms that sit on the side.

1:27:301:27:34

There you go - well, dive into that, see what you think.

1:27:341:27:37

Right...

1:27:371:27:38

-Perfect.

-Be brave. It's not that bad.

1:27:391:27:41

OK. I will, I will, I'll go for it.

1:27:411:27:45

Guys, do you want to bring over the glasses, please?

1:27:451:27:49

Right...

1:27:491:27:50

And to go with this, Peter has chosen -

1:27:521:27:54

quite unusual - Tingleup.

1:27:541:27:57

What do you think?

1:27:571:27:59

-It's actually really nice.

-Oh, thanks very much!

1:27:591:28:01

LAUGHTER

1:28:011:28:03

You sound surprised, anyway! It's brilliant, isn't it?

1:28:031:28:05

You can really taste the lemon. It's really good.

1:28:051:28:07

It goes in right at the last minute. Don't forget that yogurt.

1:28:071:28:09

I think Joanne was being polite about her hell dish, there.

1:28:141:28:17

She took one mouthful and just backed away.

1:28:171:28:19

Well, I'm afraid that's it for this week's Best Bites.

1:28:191:28:21

I hope you've enjoyed taking a look back

1:28:211:28:23

at some of the delicious recipes that we picked out for you today.

1:28:231:28:26

Have a great week. We'll see you soon.

1:28:261:28:28

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